Cabbage With White Beans, Turnip, And Pecorino

• 1 tablespoon extra-virgin olive oil
• 1 cup cubed peeled turnip
• 1 tablespoon chopped fresh thyme
• 1/4 cup thinly sliced shallots
• 3/8 teaspoon kosher salt, divided
• 1 (15-ounce) can unsalted white beans, rinsed and drained
• 4 cups thinly sliced green cabbage
• 1/4 cup water
• 1 tablespoon champagne vinegar
• 1/2 teaspoon freshly ground pepper
• 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turnip, thyme, shallots, and 1/8 teaspoon salt; saute 2 minutes. Reduce heat to medium-low; cover and cook 6 minutes or until turnips are slightly tender, stirring occasionally. Increase heat to medium-high. Add beans; cook 2 minutes, stirring occasionally. Add remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper; cook 1 minute or until cabbage is slightly wilted, stirring occasionally. Top evenly with cheese.

extravirgin olive oil, thyme, shallots, kosher salt, unsalted white beans, green cabbage, water, champagne vinegar, freshly ground pepper, romano cheese

Taken from www.myrecipes.com/recipe/cabbage-white-beans (may not work)