Garbanzo Beans & All the Greens

This nutrient-dense, greens-packed stew was utterly delicious. I guarantee that you will eat the entire pot until it’s gone.  Plus, It’s amazing how many servings of greens go into this dish–about 15 cups or so.  Four cups of arugula, a bunch of kale or mustard greens, and spinach.  This dish is fairly typical for Italian fare because the rind of a parmesan wedge is stewed along with the beans.  During this stewing, something magical happens and the beans become super creamy and simply disintegrate into your mouth.

This dish may appear “blah” but it is far from it!!

Recipe adapted from BonAppetit 

Garbanzo Beans & All The Greens Recipe, serves 6-8

1/4 cup extra virgin olive oil, plus more for drizzling
1 teaspoon red pepper
4 garlic cloves, thinly sliced
1 large onion, chopped
4 celery stalks, chopped
1 sprig thyme
1 parmesan rind, plus parmesan for serving (optional)
1 pound garbanzo beans, soaked overnight and drained
1 bunch of kale or mustard greens, chopped
1 bunch of large flat leaf spinach, chopped (OR 4 cups baby spinach)
4 cups arugula (divided into 2 cups and 2 cups)
1 tablespoon freshly-squeezed lemon juice

1. Heat ¼ cup oil in a large Dutch oven over medium heat. Cook garlic, stirring occasionally, until garlic is soft, about 4 minutes. Add onion, celery, and thyme; season with salt and pepper, and add one teaspoon of red 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.  (I used my immersion blender.) 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.