Preheat the oven to 200°C (180°C fan). Line a baking sheet with parchment paper. Set aside a large handful of parmesan (we’ll use this in the sauce). With the remaining parmesan, put two heaped spoonfuls of parmesan side by side onto the lined baking tray and flatten them slightly with the back of a spoon so that they look like a biscuit.

Bake for 8-10 minutes until bubbling and golden. Remove and set aside to cool—it will crisp up beautifully as it cools.

While the Parmesan crisp bakes, bring a large pot of salted water to a boil. Add the cavolo nero and garlic cloves and blanch for 3-4 minutes until just tender. Drain and keep in a bowl of cold water to keep its vibrant green color. Squeeze out any excess water and roughly chop.

To a blender or food processor, add the cavolo nero, garlic, olive oil, lemon juice, remaining parmesan and a pinch of salt and pepper. Blitz until smooth, adding a little water if needed to loosen the sauce - you’re looking for a loose-pesto like consistency. Taste and adjust seasoning, adding more lemon juice for acidity, if you like.

Pour the beans and their bean stock into a pan over a medium heat. Swill the jar ½ with water and tip that into too. Simmer gently for 2-3 minutes to warm the beans through. Stir in the green cavolo nero sauce, fully coating the beans in the sauce. Heat for another minute.

To serve, divide the beans into bowls and top each bowl with a drizzle of olive oil. Top each bowl with a parmesan crisp and crack into it! Scooping up the beans as you go. Add a squeeze of lemon for a touch of freshness.