Cribbed/adjusted from https://www.bonappetit.com/recipe/bean-confit-with-lemon-saffron-and-all-the-alliums
Big pinch of saffron threads
1.5 lemons, divided
1 medium leek (about 8 oz.)
2–3 spring onions (6–8 oz. total), or 8-10 scallions
2-3 shallots
1–2 green garlic stalks or 1 head of garlic
1 cup extra-virgin olive oil, divided
2 bay leaves, preferably fresh
1 12–15.5-oz. jar or can white beans (such as gigante, corona, cannellini, or navy)
1/2t better-than-bouillon chicken
1 pat butter
¼ cup dill fronds
¼ cup mint leaves
Flaky sea salt
Crusty bread (for serving)
Shrimp
[Menu: alliums; garlic shrimp; shredded collards.]
1. Preheat oven 375; Saffron in small bowl. Grind up. Squeeze half-lemon (1T lemon juice) over saffron; let sit 15m. Slice remaining lemon in 1/8" slices or thinner, skipping the ends. Remove seeds; set aside.
2. Trim leeks; slice into 3/4" tall rounds. Rinse well, but try to keep intact. Pat dry. [Trim green parts from 3-4 spring onions and slice remainder in half lengthwise] Alternative: use about 10 scallions; slice diagonally into 3/4" lengths). Trim top 1/4 from head of garlic to expose cloves. Slice shallots thinly too.
3. Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Arrange leeks in a single layer in skillet and cook, undisturbed, until starting to turn deep golden brown underneath, about 3-4 minutes. Using tongs, transfer leek to a plate, keeping rounds as intact as possible. Arrange spring onions (or white parts of scallions), cut side down, in skillet (if using head of garlic instead of green garlic, add to skillet, cut side down, too). Cook, undisturbed, until dark golden brown, about 2-3 minutes. Transfer to plate with leek.
4. Reduce heat to medium. Add green garlic (or shallots) and remaining ¾ cup extra-virgin olive oil to skillet and cook, stirring often, 30 seconds. Remove from heat and add saffron and lemon juice, reserved lemon slices, 2 bay leaves, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Drain one 12–15.5-oz. jar white beans (such as gigante, corona, cannellini, or navy) in a colander and rinse under cold running water. Add beans to skillet and gently stir to coat in flavored oil. Nestle leek and spring onions (and head of garlic, if using), browned side up, into beans.
5. Cover skillet; add 1/3c water + 1/2 t BTB chicken, 1 pat butter, and bake in oven until alliums are starting to soften, about 20 minutes. Remove skillet from oven, uncover, and gently stir beans to ensure they are mostly submerged. Re-cover skillet and continue to bake until alliums are meltingly tender and lemons are soft and jammy, 15–20 minutes more. Uncover and let sit 5 minutes.
6. Serve straight from skillet or transfer to a shallow bowl. Top with ¼ cup dill fronds and (perhaps) ¼ cup mint leaves and sprinkle generously with flaky sea salt. Serve with crusty bread for sopping up oil. Also cook some shrimp in garlic and include.
Cook collards while the alliums are in the oven.