Braised Romaine And White Beans

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 2 Romaine lettuce hearts, chopped
• 1 teaspoon ground fennel seed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup chicken broth
• 1 1/2 cups cooked white beans (Great Northern or Canellini) divided
• 3 or 4 fresh basil leaves, thinly sliced
• Parmesan shavings for serving

1. In a medium size sauce sauce pan, gently saute the garlic in the olive oil for a minute or two until fragrant. Add the chopped Romaine and give everything a stir.
2. Add the salt, pepper, ground fennel and chicken broth and simmer everything for about 10 minutes.
3. Mash 1/2 cup of the beans with the back of a fork and add them to the pot. Continue to simmer another 3 or 4 minutes.
4. Add the remaining cup of beans, stir and heat until everything is nice and warm. Stir in the basil. Serve garnished with the parmesan shavings.

extra virgin olive oil, garlic, hearts, ground fennel, salt, black pepper, chicken broth, white beans, basil, parmesan shavings for serving

Taken from food52.com/recipes/18946-braised-romaine-and-white-beans (may not work)