Last week I made the cover recipe, chicken and dumplings with mushrooms. I left the mushrooms out, because the boyfriend doesn't like them.
I also made the spicy beans with wilted greens stew.
I made the stew again last night to freeze. I used navy beans and mustard greens this time, and put in a lot more salt than last time. If you're looking for an uber healthy vegetarian meal, you should bookmark this one. Yes, use the anchovies, and the resulting aroma will make you want to actually get into your soup pot.
- ¼ cup plus 1 Tbsp. olive oil, plus more for drizzling
- 4 anchovy fillets packed in oil, drained (optional)
- 4 chiles de árbol 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 (I used 3, and fished the stems out after the stew simmered for 3 hours)
- Kosher salt and freshly ground black pepper
- 1 Parmesan rind (optional), plus shaved Parmesan for serving (I skipped this)
- 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
Calories (kcal) 1030 Fat (g) 76 Saturated Fat (g) 11 Cholesterol (mg) 15 Carbohydrates (g) 85 Dietary Fiber (g) 24 Total Sugars (g) 11 Protein (g) 26 Sodium (mg) 1730
Heat ¼ 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.
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.
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.
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.