Spicy Beans with Wilted Greens

Ingredients

• 4 fillet anchovy packed in oil, drained
• 4  chiles de árbol red crushed
• 4 cups arugula divided trimmed
• 4  celery stalks finely chopped
• 1 pound chickpeas dried white drained
• 1 large bunch flat-leaf spinach trimmed coarsely chopped
• 4  garlic cloves thinly sliced
• 6 servings kosher salt freshly ground
• 2 teaspoons juice of lemon fresh
• 1 bunch mustard greens coarsely chopped
• 0.3 cup olive oil plus more for drizzling
• 1 large onion thinly sliced
• 1  parmesan rind shaved for serving
• 1 sprig rosemary 

Equipment

• bowl
• dutch oven

Directions

1. Heat 1/4 cup oil in a large Dutch oven overmedium heat. Cook anchovies, if using,chiles, and garlic, stirring occasionally, untilgarlic is soft and anchovies are dissolved,about 4 minutes.
2. Add onion, celery, androsemary; season with salt and pepper.Increase heat to medium-high and cook,stirring occasionally, until onion is verysoft and golden brown, 8–10 minutes.
3. Add Parmesan rind, if using, beans,and 10 cups water. Bring to a boil, reduceheat, and simmer, stirring occasionallyand adding more water as needed, untilbeans are beginning to fall apart, 3–4 hours.
4. Lightly crush some beans to give stew acreamy consistency.
5. Mix in kale, spinach, andhalf of arugula; season with salt and pepper.Cook until greens are wilted, 5–8 minutes.
6. Toss remaining arugula with lemon juiceand 1 tablespoon oil; season with salt and pepper.Divide stew among bowls; top with arugula,shaved Parmesan, and a drizzle of oil.
7. DO AHEAD: Stew can be made 3 days ahead.
8. Let cool; cover and chill.