Name: Spicy Beans with Wilted Greens
Yield: Makes 6 servings
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

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Spicy Beans with Wilted GreensDitte Isager

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Recipe information

Yield
Makes 6 servings

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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

TagsStew Soup/Stew White Bean Bean and Legume Vegetable Kale Leafy Greens Spinach Arugula Main Dinner Gluten Free Easy One-Pot Meals Make Ahead Braise Dutch Oven Winter Bon Appétit

Recipe notes

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