Braised Beans with Winter Greens (VO) from Clodagh’s Happy Cooking

Serves 4

Tablespoon olive oil, plus more to serve

1 small fennel bulb, finely chopped

1 onion, finely chopped

2 teaspoons finely chopped rosemary leaves

5 garlic cloves, crushed

¼ teaspoon chilli flakes

200–250g (7–9oz) kale, cavolo nero or chard, coarse stems of kale or cavolo nero removed, chard stems and all leaves chopped

2 × 400g (14oz) cans of cannellini beans, drained and rinsed

500ml (18fl oz) vegetable stock, or chicken stock (for homemade, see page 205)

Juice of 1 lemon

3 tablespoons finely grated Parmesan cheese, plus more to serve (or see recipe introduction)

Sea salt flakes and freshly ground black pepper

Toasted sourdough bread, to serve

Place a flameproof casserole over a medium heat with the olive oil. Add the fennel, onion and rosemary and cook for 4–6 minutes, stirring occasionally, until tender. Next stir in the garlic and chilli flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until the leaves wilt.

Add the beans and stock, season with salt and pepper and stir to combine. Bring to the boil, then reduce the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6–8 minutes.

Remove from the heat, stir in the lemon juice and the 3 tablespoons of Parmesan. Taste and season with salt and pepper if needed.

Divide between warmed shallow bowls and top with more Parmesan cheese and a drizzle of olive oil. Serve with toasted sourdough bread.