One-Pot

Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 medium red or yellow onion, thinly sliced Kosher salt and black pepper 2 to 3 tablespoons (30-45 grams) harissa or tomato paste Red-pepper flakes (Aleppo peppers work well) 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed 4 cups (960 ml) vegetable broth 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional) Fried or medium-boiled eggs, for serving (optional) Preparation Step 1 Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside. ...

Notes This is a solid recipe, but might do well with a few tweaks. The “sauce” at might be better if developed as a roux. Browned butter with a little flour? Also, the flavor profile could use a little more umami- fish sauce, worcestershire, or soy sauce. Special Equipment Large dutch oven Slotted spoon Ingredients 2 tablespoons smoked paprika 1 tablespoon sweet paprika Kosher salt and ground black pepper 1 pound extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on 2 tablespoons extra-virgin olive oil, plus more to serve 2 tablespoons salted butter 2 teaspoons soy sauce 1 tablespoon all purpose flour 1 medium leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried 4 medium garlic cloves, minced 1 15½ ounce can chickpeas, ½ cup liquid reserved, drained 8 ounce bottle clam juice Chopped fresh flat-leaf parsley, to serve Method Season Shrimp In a medium bowl, stir together both paprikas and ¾ teaspoon pepper. Measure 2 tablespoons of the mixture into a small bowl and set aside. Add the shrimp to the paprika mixture in the medium bowl and toss to coat. Set aside. Brown Shrimp In a large Dutch oven over medium-high, heat the oil until shimmering. Add the shrimp in an even layer; reserve the bowl. Cook without stirring until browned on the bottom, about 2 minutes. Using a slotted spoon, return the shrimp to the bowl. Combine Ingredients In the Dutch oven over medium heat, melt the butter. Add the leek and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and the reserved paprika mixture. Cook, stirring, until fragrant, about 1 minute. Add soy sauce and flour and cook another 2 minutes to develop a roux. Finish Stir in: Chickpeas Reserved chickpea liquid Clam juice Bring to a simmer, then reduce to low, cover and cook for 10 minutes, stirring once or twice. Meanwhile, remove the tails from the shrimp and cut each in half crosswise. Serve Remove the pot from the heat and stir in the shrimp along with accumulated juices. Cover and let stand until the shrimp are opaque throughout, 2 to 3 minutes. Taste and season with salt and pepper. Serve sprinkled with parsley and drizzled with additional oil.