Creamy, Spicy Tomato, Beans and Greens (Alexa Weibel, NYT Cooking)

Ingredients:

• 6 tablespoons olive oil
• 2/3 cup panko bread crumbs
• Salt and black pepper
• 1 medium yellow onion, minced
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 1/3 cup tomato paste
• 2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed
• 1 cup heavy cream
• 1 small can diced tomatoes
• 2/3 cup finely grated Pecorino or Parmesan
• 4 (packed) cups baby arugula, kale or lettuce
• 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)

In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Stir in beans, heavy cream, diced tomatoes and 1/3 cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ? cup cheese and 2tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.