Starving Artist Recipes

Ingredients

• 1 large bunch broccoli rabe or kale, thick stems separated from the leaves.

• 1/4 cup olive oil, plus more for drizzling

• 4 cloves garlic, thinly sliced

• 1 medium red or yellow onion, thinly sliced

• Kosher salt and black pepper

• 2-3 tablespoons harissa or tomato paste

• red-pepper flakes (optional)

• 3 (15-ounce) cans 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 1/2 lemon, for squeezing)

• 2 ounces feta,crumbled

• 1 cup fresh parsley or cilantro, leaves and tender stems.

Spicy White Bean Stew With Broccoli Rabe

Alison Roman
NYT Cooking

Serves: 4-6

An extremely flexible stew, you can use up much of what you've got on hand. You can start the pot with sausage, slab bacon or leftover ham if that appeals to you.

Tear broccoli babe or kale leaves into bite-size pieces and set aside.

Heat 1/4 cup olive oil in a laarge pot over medium heat. Add garlic, onion and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4-6 minutes.

Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until 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 cremy 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 for a thicker stew), 15 - 20 minutes.

Add brocccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens.

Serve with feta and parsley.

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