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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spicy Beans And Wilted Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions