This is an extremely delicious, extremely flexible recipe offering lots of ways to sub in what you have on hand; perfect for these times when running to the store for a couple of ingredients seems ridiculous. Canned white beans cooked with garlic, onions and some heat, then simmered with broth and broccoli rabe, and served with lemon, herbs and cheese. Even topped with an egg if you like.
It seems like every week there is another recipe from Alison Roman on the New York Times cooking site. Wonder if she’s testing for a new book? This is vegetarian by nature, but she says to feel free to start the pot with sausage, slab bacon, or leftover ham. We had some barbecued ribs leftover (shocking) so I made this as a side dish. So good. I used Parmesan instead of feta and both parsley and cilantro on top. Tomato paste with red pepper flakes can substitute for the harissa (which I did use but amount given too spicy for us.) Also didn’t have broccoli rabe, and thought regular broccoli was perfect cooked crisp tender instead.
1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 Tbs. harissa or tomato paste
Red pepper flakes (optional)
3 (15-ounce) can large white beans, such as cannellini, butter, or Great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs for serving (optional)
Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
Add harissa ( or tomato paste with a pinch of red pepper flakes) and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper, and more red pepper flakes if you want it spicier.
Serve with feta and parsley, and with eggs, if you like. Serves 4.
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