Garlic White Bean & Greens Skillet

Garlic was rationed to the laborers who built the pyramids and has anchored peasant cooking across the Mediterranean ever since. This humble skillet leans on it hard — a whole head, mellowed in good olive oil.

Ingredients

• 3 tbsp olive oil
• 1 whole head garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 2 cans (15 oz) white beans, drained
• 1 bunch kale or spinach, chopped
• 1/2 cup vegetable broth
• Juice of 1 lemon
• Salt and pepper
• Grated parmesan to finish

Method

1. Warm the olive oil in a large skillet over medium-low heat and gently cook the sliced garlic with the pepper flakes until soft and pale gold, about 4 minutes.
2. Add the white beans and broth and simmer 5 minutes, mashing a few beans against the pan to thicken.
3. Fold in the greens a handful at a time and cook until just wilted.
4. Off the heat, stir in the lemon juice, season, and finish with parmesan.

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