This Italian-inspired recipe is comfort food at its best:
Sweet and fragrant fennel sauteed with bitter, pungent greens, and then cooked with creamy white beans and served with sharp and tanged Pecorino Romano sings to my spirit and my soul.

Braised Fennel & Greens with White Beans & Shaved Romano

1 Tbs. olive oil
1 small fennel bulb, trimmed, cored, and roughly diced
1 small yellow onion, diced
sea salt and pepper
2 tsp. minced fresh rosemary (or 1 tsp. dried)
¼ – ½ tsp. red pepper flakes, to taste
2 cups baby kale
2 15oz cans white beans (cannellini), drained & rinsed
1 ½ cups – 2 cups vegetable broth
¼ cup Pecorino Romano, shaved + more for garnish

In a large skillet or Dutch oven, heat the oil over medium heat.

Add the onion and fennel, and salt generously.
Cook for several minutes, stirring occasionally, until soft and translucent.
Add the black pepper and rosemary. Cover and cook for an additional 2-3 minutes over low heat. Stir in the red pepper flakes.

Add the greens, cooking and stirring until the leaves begin to wilt.

Add the broth and heat to a low simmer, until most of the liquid has been absorbed and the beans begin to break down and everything thickens – covered or not – 5-8 minutes.

Remove from heat and stir in ¼ cup of cheese.

Serve topped with additional cheese and freshly ground pepper.