Spicy Beans and Wilted Greens
Ingredients
1/4 cup plus 1 tbl olive oil plus more for drizzling
1 tsp 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 plus shaved Parmesan for serving
1 lb white beans or chickpeas, soaked over night, drained*
1 bunch of kale or mustard greens, ribs and stems removed, leaves coarsely chopped
1 large bunch of flat leaf spinach
4 cups trimmed arugula or watercress, divided**
2 tsp fresh lemon juice
Preparation
Heat 1/4 cup oil in large Dutch oven over medium heat. Add pepper flakes, garlic, onion, celery and rosemary; salt and pepper to taste and stir until garlic is soft, onion is translucent and browning.
Add Parmesan rind, if using, beans and 10 cups of water***. Bring to boiling, reduce heat to simmer and stir occasionally until beans start to disintegrate. 3 to 4 hours****. Top up with water to maintain volume.
Lightly crush some beans to give stew a creamy consistency. Mix in the greens - half of the arugula, salt and pepper, and cook until greens are wilted. Add remaining arugula, the lemon juice and 1 tbl of oil. Season with salt and pepper.
Divide into serving bowls and top with grated Parmesan.
NOTES
Served on 12/26/2018 in Wesley Chapel
1/4 cup plus 1 tbl olive oil plus more for drizzling
1 tsp 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 plus shaved Parmesan for serving
1 lb white beans or chickpeas, soaked over night, drained*
1 bunch of kale or mustard greens, ribs and stems removed, leaves coarsely chopped
1 large bunch of flat leaf spinach
4 cups trimmed arugula or watercress, divided**
2 tsp fresh lemon juice
Preparation
Heat 1/4 cup oil in large Dutch oven over medium heat. Add pepper flakes, garlic, onion, celery and rosemary; salt and pepper to taste and stir until garlic is soft, onion is translucent and browning.
Add Parmesan rind, if using, beans and 10 cups of water***. Bring to boiling, reduce heat to simmer and stir occasionally until beans start to disintegrate. 3 to 4 hours****. Top up with water to maintain volume.
Lightly crush some beans to give stew a creamy consistency. Mix in the greens - half of the arugula, salt and pepper, and cook until greens are wilted. Add remaining arugula, the lemon juice and 1 tbl of oil. Season with salt and pepper.
Divide into serving bowls and top with grated Parmesan.
NOTES
- Used 2 15 oz cans, drained. Should have used 4 15 oz cans
- Used 2 cups of arugula and 2 cups of watercress
- Should have used 10 cups of chicken stock
- Using canned beans already softened, simmered for 1 hour
- Use less 1 tsp next time...
- Check flavor before serving for salt and/or pepper needs
Served on 12/26/2018 in Wesley Chapel