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Spicy White Bean Stew With Broccoli Rabe Recipe
Ingredients
- large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves (broccolini works well too)
- ¼ cup olive oil, plus more for drizzling
- 2 or 3 garlic cloves, thinly sliced
- 1 medium red or yellow onion, thinly sliced
- Kosher salt and black pepper
- 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 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- grated Jarlsberg works too
- 1 cup parsley or cilantro, leaves and tender stems
- Fried or medium-hard boiled eggs
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