Spicy Beans With Wilted Greens

By MooK

Ingredients

• 1/4 cup plus 1 tablespoon olive oil, plus more for drizzling
• 4 anchovy fillets packed in oil, drained (optional)
• 4 chiles de árbol or 1 teaspoon crushed red pepper flakes
• 4 garlic cloves, thinly sliced
• 1 large onion, thinly sliced
• 4 celery stalks, finely chopped
• 1 sprig rosemary
• Kosher salt, freshly ground 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 large bunch flat-leaf spinach, trimmed, coarsely chopped
• 4 cups trimmed arugula or watercress, divided
• 2 teaspoons fresh lemon juice

Preparation

Step 1

Heat 1/4 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 tablespoon oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.

DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.