Rapini, Cannellini and Italian Sausage Melt

Original recipe by: Leslie Brenner

This one-pan meal, super easy to pull together on a weeknight, is a cross between classic Italian orrechiette with rapini and sausage and American Southern beans and greens, with a little North African flair (thanks to harissa). Because it swaps cannellini beans for the pasta, it is gluten-free — and crave-worthy and satisfying.

Serves 4 to 5.

Ingredients

• 1 bunch rapini (about 12 ounces), trimmed

• 2 tablespoons olive oil

• 1/2 medium onion, diced

• 4 large garlic cloves, sliced

• 1 pound Italian sausage, either bulk or removed from casing

• 1/2 cup white wine

• 3 15.5 oz cans cannellini beans, drained and rinsed

• 1 cup chicken broth

• 1 tablespoon chopped fresh rosemary leaves

• 1 1/2 teaspoons harissa

• 1 ounce freshly grated Parmesan cheese

• 6 ounces fresh mozzarella, sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat, add the rapini and blanch for 3 minutes. Drain, and cut into pieces about…