Spicy Beans And Wilted Greens

• 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.

ubc, anchovy, uerbol, garlic, onion, celery stalks, rosemary, kosher salt, parmesan rind, white beans, kale, flatleaf spinach, trimmed arugula, lemon juice

Taken from www.epicurious.com/recipes/member/views/spicy-beans-and-wilted-greens-52998121 (may not work)