I knew I wanted to make this recipe as soon as I saw it, and funny enough, I made up a batch of corona beans just this past weekend. I love making up a huge batch of beans for the week, and I love these giant white beans. We had dino kale from our CSA, and I’m always looking for ways to use it up. I like how the beans get a little crispy and brown on the outside, but both Larry and I think we like our regular braised beans and greens recipe better. I may try this one again, replacing the lemon juice with a bit of sherry vinegar. This can easily be made vegan by leaving out the parmesan cheese (but I can’t see why I’d want to leave out anything cheesy!).

• Pan-Fried Corona Beans & Kale (101 Cookbooks)