2-3 servings.

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and diced small
1 Red Dog leek, sliced into thin half moons
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves
1/4 teaspoon red-pepper flakes, plus more to taste
1 head Red Dog escarole, torn into big pieces (can sub Lacinato Kale for escarole)
2 15oz cans cannellini beans, rinsed
2 cups vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella, optional
3 tablespoons grated Parmesan, plus more for serving
Toasted crusty bread, for serving

In a 12-inch skillet or dutch oven, heat the olive oil over medium. Add the fennel, leek and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Begin adding handfuls of the escarole, cooking and stirring until the leaves wilt. Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, wil the liquid has reduced and thickened, 6 to 8 minutes. Off the heat, stir in the lemon juice, then the mozzarella and parmesan. Taste and season with salt and pepper. Serve with toasted bread and top with parmesan.