Tear into bite-size pieces and set aside:
1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves (40 C)
Heat
¼ cup olive oil (480 C)
in a large pot; add
4 garlic cloves, thinly sliced (16C)
1 medium red or yellow onion, thinly sliced (20 C)
Kosher salt and black pepper
Cook until light brown and sizzled at the edges -- 4 - 6 min. Add
2 to 3T harissa or tomato paste (30 C)
Red-pepper flakes (optional)
Cook until harissa is a nice brick red color, and oil is fiery orange, ca 2 min. Add
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed (1150)
Crush a few beans with a wooden spoon for thickening. Add
4 c vegetable or chicken broth (40 C)
stems from broccoli rabe
Cook 15-20 min until desired thickness
Add
Broccoli rabe
1 preserved lemon, thinly sliced (40 C)
and stir to wilt the greens. Adjust seasoning. Serve with
2 oz feta or other salty cheese, such as queso fresco or pecorino, crumbled (150)
1 c parsley or cilantro, leaves and tender stems (22 C)
2 Fried or medium-boiled eggs, for serving (optional) (150C)
2138 Calories total