Clodagh McKenna’s braised white beans and winter greens recipe

“I love all kinds of beans and try to eat them at least twice a week. They are full of protein and I find I sleep really well after eating this,” says chef Clodagh McKenna.

“If you have pecorino cheese, which is more pungent in flavour, it really is fabulous grated over this dish, but Parmesan – which you may already have in – works well too.

“Serve in warmed bowls, with lightly toasted sourdough to mop up the garlicky broth.”

Braised white beans with winter greens

Ingredients
(Serves 4)

1tbsp olive oil, plus more to serve
1 small fennel bulb, finely chopped
1 onion, finely chopped
2tsp finely chopped rosemary leaves
5 garlic cloves, crushed
¼tsp chilli flakes
200-250g kale, cavolo nero or chard, coarse stems of kale or cavolo nero removed, chard stems and all leaves chopped
2 × 400g cans of cannellini beans, drained and rinsed
500ml vegetable or chicken stock
Juice of 1 lemon
3tbsp finely grated Parmesan cheese, plus more to serve
Sea salt flakes and freshly ground black pepper
Toasted sourdough bread, to serve

Method

1. 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.

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

3. 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.

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

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

Clodagh’s Happy Cooking by Clodagh McKenna is published in hardback by Kyle Books, priced £25. Photography by David Loftus. Available 30 October.