Name: Spicy Beans and Wilted Greens
Yield: 6 Servings
Ingredients: 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; 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

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Photo by Ditte Isager

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Recipe notes