Braised white beans and greens with Parmesan [Lidey Heuck] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 211) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Eat Your Books

    Can substitute thyme for rosemary, escarole or kale for Swiss chard, and Parmesan for pecorino Romano.

  • lholtzman on April 15, 2025

    This was good and very fast. I used both mozzarella and pecorino, but definitely needed to add salt. The recipe says to serve with sourdough, but I enjoyed with naan.

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