spicy beans & Wilted Greens
Spicy Beans & Wilted Greens
- ¼ cup plus 1 tablespoon olive oil, plus more for drizzling
- 4 anchovy fillets packed in oil, drained (optional)
- 4 chiles de árbol or 1 tsp. crushed red pepper flakes
- 4 cloves garlic thinly sliced
- 1 large onion, thinly sliced
- 4 celery stalks, finely chopped
- 1 sprig rosemary
- Kosher salt and freshly ground black pepper
- 1 Parmesan rind (optional), plus shaved Parmesan for serving
- 1 pound dried white beans or chickpeas, soaked overnight, drained
- 1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 bunch large flat-leaf spinach, trimmed, coarsely chopped
- 4 cups trimmed arugula
- 2 teaspoons fresh lemon juice
Heat ¼ cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.
Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.
Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.
Toss remaining arugula with lemon juice and 1 Tbsp. oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.