Parmesan Beans and Cavolo Nero

1: Dice the shallot and fry in olive oil for a couple of minutes.

2: Add minced garlic and whole rosemary stalks, frying for a couple more minutes.

3: Pour in the white wine and let it bubble for a minute or two.

4: Add the beans and their liquid, and splash in water if needed.

5: Add the stock cube, bring to a gentle boil, and simmer for 5-10 minutes.

6: Meanwhile, remove the stalks from the cavolo nero and cook in boiling water for 2 minutes.

7: In a separate pan, fry sliced garlic and chilli in olive oil.

8: Add the drained cavolo nero pieces and fry for a minute in the garlicky oil.

9: Finish the cavolo with a squeeze of lemon.

10: Remove rosemary stalks from the beans, stir in grated parmesan, and top with cavolo nero.

11: Serve with crusty bread.