Creamy White Beans With Nduja Kale and Gremolata Breadcrumbs Recipe

Ingredients

• For the Beans:
• 2 tablespoons (30ml) extra-virgin olive oil
• 3 large shallots (4 1/2 ounces; 125g), thinly sliced
• 2 garlic cloves (10g), thinly sliced
• Kosher salt
• 4 ounces (1/2 cup; 113g) 'nduja (see note)
• 3 (15-ounce) cans low-sodium white beans (cannellini or Great Northern), drained and rinsed
• 1 quart (950ml) homemade or store-bought low-sodium chicken stock
• 1 bunch (8 ounces; 225g) lacinato kale, tough stems removed, leaves cut into 1-inch pieces (see note)
• 1 tablespoon (15ml) fresh lemon juice (from one lemon; zest finely grated and set aside before juicing fruit)
• For the Gremolata Breadcrumbs: (optional)
• 2 tablespoons (30ml) extra-virgin olive oil
• 1/2 cup (1 1/4 ounces; 35g) panko breadcrumbs
• 1/4 cup (15g) chopped fresh flat-leaf parsley leaves
• Finely grated zest from one lemon

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