White Bean-Kale "Cassoulet" with Parmesan Bread Crumbs & Lemon Sauce

Directions

1. Wash all fresh produce and dry well.
2. Rinse the beans in a colander and let them drain while you prep the vegetables.
3. Trim the leek, rinse thoroughly to remove grit, then slice crosswise into thin strands and place in a small bowl.
4. Peel and dice the carrots, trim and thinly slice the celery, and add them to the leek bowl.
5. Heat an ovenproof skillet over medium. When hot, add a splash of oil and the vegetables with a pinch of salt; cook, stirring, until they soften, about 3–4 minutes.
6. Chop the kale: fold leaves, remove stems, and cut into bite-sized pieces; set aside.
7. Stir in the kale, beans, and broth to the skillet and bring to a simmer; cook until the greens and beans are tender, 8–10 minutes, stirring occasionally.
8. Mince additional garlic and whisk in grated Parmesan; mix with bread crumbs, oil, pepper, and the chopped garlic to form the topping in the reserved bowl.
9. Heat the broiler with the rack in the upper third of the oven. When the greens and beans are tender, spread an even layer of the crumb mixture over the top and broil until golden and crisp, about 1 minute.
10. Meanwhile, zest and juice the lemon into the bowl used for the sauce; whisk in mayonnaise, parsley, and salt to make a lemon sauce.
11. To serve, divide the cassoulet among bowls and drizzle with the lemon sauce.