White Beans and Kale with Crunchy Garlicky Bread Crumbs

In this hearty meatless meal, canned white beans, sautéed shallots, and loads of kale are stewed in a Parmesan-flavored broth, then topped with a shaggy, crispy bread crumb topping. This is adapted from Melissa Clark

Ingredients for the topping:

1 cup sour dough bread crumbs

1 Tbl Lemon Garlic Extra-Virgin Olive Oil

2 Tbl grated Parmesan cheese

1 garlic clove, finely grated

1 tsp fresh rosemary, finely chopped

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

Ingredients for the beans:

¼ cup Jalapeno Garlic Extra-Virgin Olive Oil

6 garlic cloves, thinly sliced

3 shallots, thinly sliced

1 pound (about 9 cups) kale, stems removed, coarsely chopped or an assortment of greens

1 tsp kosher salt, plus more as needed plus more for serving

1 Tbl Creole Italian Blend

¼ tsp crushed red pepper flakes, plus more as needed

3 (15.5-ounce) cans white beans (such as cannellini), drained and rinsed

1 cup vegetable or chicken stock

⅔ cup grated Parmesan cheese, plus more for serving

Lemon wedges or balsamic vinegar, for serving

Directions:

Heat the oven to 425°F.

Prepare the topping: In a medium bowl, combine the bread crumbs, oil, Parmesan, garlic, rosemary, and red pepper flakes.

Season with salt and black pepper. Set aside.

Make the beans: In a large ovenproof skillet or sauté pan, combine the oil, sliced garlic, and shallots and place the pan over medium-high heat. Cook until the garlic and shallots are golden in spots, 4 to 6 minutes. Stir in the kale, salt, blend and red pepper flakes and cook until the kale is wilted and almost tender, 5 to 10 minutes. If the pan dries out, add a splash of water.

Stir in the beans and stock and bring the mixture to a gentle simmer. Cover and cook until the kale is very tender and some but not all of the stock has evaporated, about 5 minutes (it should be on the soupy side).

Stir in the Parmesan, then taste and add more salt, if needed.

Spread the beans and kale in an even layer in the skillet and sprinkle with the reserved topping. Bake until the bread crumbs are golden brown, about 12 minutes. If you'd like more color on your bread crumb topping, broil for a minute or two (watch carefully so it doesn't burn).

To serve, top with more Parmesan, a squeeze of lemon or drizzle of balsamic vinegar, and red pepper flakes, if you'd like.