Parmesan White Beans and Kale with Crunchy, Garlicky Breadcrumbs

This meatless main is sprinkled with a fast-prep panko topping for just the right amount of crisp

FOR TOPPING

1 cup panko breadcrumbs

2 Tbs. extra-virgin olive oil

2 Tbs. grated Parmesan

1 clove garlic, finely grated

1 tsp. fresh rosemary, finely chopped Pinch crushed red pepper flakes Kosher salt

Freshly ground black pepper

FOR BEANS

1⁄2 cup extra-virgin olive oil + additional for serving

6 cloves garlic, thinly sliced

3 shallots, thinly sliced

1 lb. kale, stems removed, leaves coarsely chopped 3⁄4 tsp. kosher salt

1⁄4 tsp. crushed red pepper flakes + additional

3 (15.5 oz.) cans cannellini beans, rinsed, drained

1 cup vegetable stock

2⁄3 cup grated Parmesan + additional

Lemon wedges or balsamic vinegar

Make topping: In medium bowl, combine breadcrumbs, oil, Parmesan, garlic, rosemary and red pepper flakes. Season to taste with salt and pepper; reserve.

Make beans: Heat oven to 425°F. In large ovenproof skillet, combine 1⁄2 cup oil, sliced garlic and shallots; over medium-high heat, cook until garlic and shallots are golden, 4– 6 min. Stir in kale, 3⁄4 tsp. salt and 1⁄4 tsp. crushed red pepper flakes; cook until kale is wilted and almost tender, 5–10 min. If too dry, add splash of water.

Stir in beans and stock; bring to simmer. Cover; cook until kale is tender and some of stock has evaporated, about 5 min. Stir in 2⁄ cup Parmesan. Spread

3 out beans and kale in even layer in skillet; sprinkle with reserved topping. Bake until golden brown, about 12 min. If desired, top with more Parmesan, olive oil, lemon juice or balsamic vinegar and crushed red pepper flakes.

Servings: 6. Active time: 25 min. Total time: 40 min. Calories: 400 Protein: 12g Fat: 28g (5g sat.) Chol.: 10mg Carbs.: 29g Sodium: 850mg Fiber: 7g Sugar: 3g