Source:  Alison Roman's recipe

Ingredients

• 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
• ¼ cup olive oil, plus more for drizzling
• 1 medium red or yellow onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 to 3 tablespoons harissa paste
• Three 15-ounce cans large white beans, such as cannellini, butter or great Northern, drained.  Try a mix of all three if you can.
• 4 cups vegetable or chicken broth
• 1 preserved lemon, thinly sliced, or 1 fresh lemon, halved, for squeezing
• Mix in 1 cup of chopped parsley, leaves and tender stems
• Serve up, sprinkling each bowel with some crumbled feta or other salty cheese, such as queso fresco or pecorino.

Method

1. This recipe does not use the crisper tray.
2. Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.
3. Set Speedi to sear/saute Hi5.  You will maintain this heat for the whole cooking process. 
4. Cook onion in pot with ¼ cup of olive oil the until onions are transparent.
5. Add garlic, and pepper.  Stir occasionally until the garlic and pepper are fragrant, 1-2 minutes
6. Add harissa paste  and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
7. Take 1/2 cup of the white bean mixture and mash them in a bowl.
8. Add mashed and whole beans to the pot.
9. Add the broth and reserved broc rabb stems. Bring to a simmer and cook for ten minutes.
10. Add brocc rabb and preserved lemon (or lemon juice).  Stir.  Cook 10 minutes or until the greens are wilted.
11. Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
12. Serve with crumbled feta and parsley, and with sliced, hard-boiled eggs, if you like.  Drizzle on some more olive oil.  

Notes

2002-02-20:  This is my first attempt at this recipe, and I made the following changes.

• I'm cooking for Julie, who does not like bitter greens, so I used broccoli instead of broc rabb.  Yup, I did chop the stems up into quarter-inch rounds.  Yes, in step 9 I added the sliced broccoli stems since they take time to cook, and then in step ten I simmered an additional 10 minutes so that the broccoli crowns were fork tender.
• I didn't have harissa paste, so instead I used two tbsp of ground harissa and three tablespoons of tomato paste.  Alternatively one could use 3 tbsp of tomato paste plus red pepper flakes to taste.
• The store didn't have butter beans, so I substituted a can of garbanzos.  When I did the mashing step, I didn't include the garbanzos, just the white beans.
• This came out good the first time.