White Bean Stew with Broccoli Rabe

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