One-Pot Cavolo Nero, Chorizo, And Giant Beans With Pecorino

• 1 tablespoon olive oil
• 3.5 to 4 ounces Spanish chorizo, cut into 1/4-inch discs
• 2 bunches Cavolo Nero (about 7 ounces each)
• 12 twists black pepper on the pepper mill
• 2 cloves garlic, thinly sliced
• 1 14.5-ounce can giant beans, drained and rinsed (use butter beans as a substitute)
• 1/2 lemon
• Freshly grated Pecorino Romano cheese, to taste

1. Heat a skillet over medium-high heat and add the olive oil and chorizo. Saute the chorizo until it just begins to take on color and render its fat, 2 minutes.
2. While the chorizo is cooking, cut out the spines from the Cavolo Nero leaves, and cut the leaves into a rough 1-inch chop. Add the Cavolo Nero to the pan with the chorizo when the chorizo has just begun to take on color. Grate in the black pepper, and cover the pan with a lid.
3. After 3 minutes, add the garlic and giant beans to the pan. Toss everything around, and replace the cover. Cook another 2 to 3 minutes, until the Cavolo Nero is just tender.
4. Divide the Cavolo Nero, chorizo, and beans between two wide bowls. Zest the 1/2 lemon, and divide the zest over the top of the two bowls. Top with a light grating of Pecorino. Cut the zested half-lemon into two wedges, and serve alongside the Cavolo Nero. Spritz just before eating.

olive oil, spanish chorizo, bunches cavolo, black pepper, garlic, giant beans, lemon, freshly grated pecorino romano cheese

Taken from food52.com/recipes/26291-one-pot-cavolo-nero-chorizo-and-giant-beans-with-pecorino (may not work)