White Beans with Broccolini and Lemon

Take a page out of my book and serve this up as a side to go with something grilled, like this souvlakia pork tenderloin. Regular salad is so 2020.

Ingredients

3 tbsp olive oil

1 small lemon, very thinly sliced, seeds removed

1 tsp fish sauce

4 garlic cloves, thinly sliced

1 bunch broccolini

Kosher salt and freshly ground black pepper, to taste

2 (15 oz) cans cannellini (white kidney) beans, rinsed

1/4 cup fresh flat-leaf parsley leaves

2 tbsp finely grated Parmesan, plus more for serving

Crushed red pepper flakes, for serving

Preparation

1. Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the lemon slices, fish sauce, and garlic. Cook, stirring occasionally, until the lemon has softened and is browned in spots, about 5 minutes. Add the broccolini, season with salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

2. Add the beans and 1/2 cup of water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the flavors have melded and the liquid has reduced by half — you still want it to be saucy — about 5 minutes. Stir in the parsley and 2 tablespoons of Parmesan.

3. Transfer to a platter. Sprinkle with red pepper flakes and top with more Parmesan.

Notes

Inspired by Bon Appétit.