Collard Greens Tagine With Flageolets

Preparation

1. Step 1

   Transfer drained beans to a large, heavy flameproof casserole or Dutch oven. Cut onion in half; cut one of the halves in half and chop the rest. Set aside chopped onion and add quarters to pot.

2. Step 2

   Add 5 cups water (6 if serving over grains or couscous), and crushed garlic cloves to casserole, and bring to a gentle boil over medium-high heat. Skim off foam, cover and reduce heat to low. Simmer 45 minutes. Using tongs, remove onion and garlic cloves and discard.

3. Step 3

   Meanwhile, in a small skillet or saucepan over medium-high heat, toast coriander, caraway and cumin seeds together just until they begin to release their aroma, 2 to 3 minutes. Transfer immediately to a spice mill and allow to cool for a few minutes, then grind.

4. Step 4

   Heat oil over medium heat in a large heavy skillet and add remaining onion. Cook, stirring, until tender, about 5 minutes. Add minced garlic, diced fennel and a generous pinch of salt and cook, stirring often, another 5 minutes, until fennel has softened slightly. Stir into beans. Add ground spices, paprika, additional salt (I use about 1½ teaspoons), jalapeño and tomato paste and return to a simmer. Cover and simmer 30 minutes. Taste and adjust salt.

5. Step 5

   Meanwhile, stem and wash collard greens. Cut leaves in half down the middle. Stack and roll up several leaves, and cut crosswise into ½-inch strips. You should have about 5 cups of greens.

6. Step 6

   Add collard greens to beans and vegetables. Bring back to a simmer, cover and simmer 15 to 30 minutes, until greens and beans are tender. Stir in cilantro and chopped fennel fronds and simmer another 5 minutes. Taste and adjust seasonings.

7. Step 7

   Ladle into wide soup bowls. If using preserved lemons, place a teaspoonful on each serving, for guests to stir in. Garnish with chopped cilantro or a combination of chopped cilantro and fennel, and serve.