In this recipe for Braised White Beans and Greens with Parmesan, the author shares their experience of using red spinach and Italian fennel sausages from a local butcher shop. The process involves browning the sausages with onions, fennel, and rosemary before adding greens, broth, and beans. The author suggests simmering instead of squeezing for better results, recommending the addition of white wine or lemon juice at the end for enhanced flavor.
To Another Language
from source content
cooking.nytimes.com
Key Insights Distilled From
by Hetty Lui Mc... at cooking.nytimes.com 02-21-2024
https://cooking.nytimes.com/recipes/1021902-braised-white-beans-and-greens-with-parmesanDeeper Inquiries