Spicy Beans with Wilted Greens

Ingredients for Spicy Beans with Wilted Greens

• 60ml plus 1 tablespoon olive oil, plus more for drizzling

• 4 anchovy fillets packed in oil, drained (optional)

• 4 chillies de árbol or 1 teaspoon crushed red pepper flakes

• 4 spicchi d'aglio, affettati sottilmente

• 1 cipolla grande, affettata sottilmente

• 4 celery stalks, finely chopped

• 1 rametto di rosmarino

• Sale kosher, pepe macinato fresco

• 1 Parmesan rind (optional), plus shaved Parmesan for serving

• 450g 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 rocket or watercress, divided

• 2 cucchiaini di succo di limone fresco

Heat 60ml oil in a large Dutch oven over medium heat. Cook anchovies, if using, chillies, 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 2400ml 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 rocket; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.

Toss remaining rocket with lemon juice and 1 tablespoon oil; season with salt and pepper. Divide stew among bowls; top with rocket, shaved Parmesan, and a drizzle of oil.

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

Avvertenza

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