Braised White Beans and Greens With Parmesan Recipe
Ratings5 out of 59,784 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking Notesdee3 years agoDiscarding those stalks from the chard is such a miss. Think of chard as two vegetables in one - the stalk and the leaf. Cut them out {fold the leaf in half lengthwise and cut along the length of stalk to free the stalk from the leaf} and dice the stalks, then add to the onions and fennel to sauté.Sarah3 years agoCelery or leeks are a good sub for fennel and given the way this recipe is made I'd go with leeks for a more mild flavor profile. Celery is better as a substitute for raw fennel.Josh3 years agoGosh. This is about the most delicious bean dish I've made. No: it's the most delicious using canned beans. Living alone I need a few ways to use up leftovers so here are my plans: 1) add more stock and turn into soup, 2) drain some in a sieve overnight in fridge and smash i...