• ¼ cup + 1 tablespoon olive oil
  • 1 tablespoon bacon fat
  • 4 tablespoons fish sauce
  • 2 tablespoons chili garlic paste
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic roughly chopped
  • 1 large onion, diced
  • 4 celery stalks, diced
  • 1 sprig fresh rosemary (or 1 teaspoon dried)
  • 1 Parmesan rind, plus Parmesan to grate for serving
  • 1 pound dried white beans, soaked overnight then cooked, stored in their cooking liquid
  • 5 cups chicken stock
  • 1 bunch collard greens, ribs and stems removed, leaves chopped into 1-inch pieces
  • 2 cups trimmed arugula, divided (2/3 for cooking and 1/3 for serving)
  • 2 teaspoons fresh lemon juice


  1. Heat 1/4 cup olive oil and bacon fat in a large Dutch oven over medium heat
  2. Add fish sauce (if your fish sauce is quality, this step will really stink), red pepper flakes, and chili garlic paste, stirring occasionally for a minute
  3. Add onion, celery, and rosemary. Cook at a medium heat,  stirring occasionally, until onion is golden brown, 8–10 minutes.
  4. When the onions are just right, add the chopped garlic and stir it in and proceed to the next step just as it becomes fragrant.
  5. Add the Parmesan rind, chicken stock, beans and their cooking liquid. Bring to a boil
  6. Drop in the collard greens and softly tuck them into the bean stew. Cook for about 10 minutes.
  7. Mix in half of arugula and cook until wilted (about 2 minutes).
  8. Toss the remaining 1/3 of the arugula with lemon juice and 1 tablespoon olive oil; season with salt and pepper.
  9. Dish up the stew, top with arugula salad and grated Parmesan.