Spicy Beans And Wilted Greens Recipe

Name: Spicy Beans And Wilted Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 Tbsp. olive oil, plus more for drizzling; 4 anchovy fillets packed in oil, drained (optional); 4 chiles de arbol 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 or watercress, divided; 2 teaspoons fresh lemon juice

Servings: persons

1/4 cup plus 1 Tbsp. olive oil, plus more for drizzling
4 anchovy fillets packed in oil, drained (optional)
4 chiles de arbol 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 or watercress, divided
2 teaspoons fresh lemon juice

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.
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.
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.
4
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.
5
Do Ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

1368

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 1 Tbsp. olive oil, plus more for drizzling, 4 anchovy fillets packed in oil, drained (optional), 4 chiles de arbol or 1 tsp. crushed red pepper flakes, 4 cloves garlic thinly sliced, and more.

Yes, Spicy Beans And Wilted Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Beans And Wilted Greens

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