Adapted from Serious Eats. The Serious Eats version is itself derived from Alice Waters’ Chez Panisse Vegetables.
Makes two servings.
2 14-oz cans cannellini beans, drained and rinsed
2 1/2 cups water
1 large bunch, about 10 oz, hearty greens, such as kale, chard, or mustard greens
4 cloves garlic
3 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 cup grated Parmigiano-Reggiano
Salt and pepper to taste
Simmer beans in water until softened. If doubling the recipe use less than double the water; we’ll try 4 cups next time we doubled this.
Meanwhile heat oil in a large skillet. Saute garlic over medium-low heat until straw-colored, adding rosemary and a pinch of salt toward the end.
Remove about 1/2 cup of stock or water from the beans. Set aside. Add beans and the remaining cooking liquid to the skillet with the garlic. Smash some beans with a muddler or the back for a fork, to produce a thicker texture. Typically we smash about 1/5 the beans.
Add greens to skillet and cook at low heat until wilted. Add reserved cooking water to maintain a stew-like consistency.
Stir in Parmesan just before serving.
This is in regular rotation in our house. We frequently make it when we want something on the lighter side but still hearty.
The original recipe called for chicken stock in place of the water, but Jenn prefers it with water.