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.

Inspiration: Bon Appetit

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

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

¼ cup fresh flat-leaf parsley leaves

2 tbsp finely grated Parmesan, plus more for serving

Crushed red pepper flakes

Preparation

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

2. Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.

3. Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.