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...

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....