Ingredients
- 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
Directions
- Heat 1/4 cup olive oil and bacon fat in a large Dutch oven over medium heat
- 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
- Add onion, celery, and rosemary. Cook at a medium heat, stirring occasionally, until onion is golden brown, 8–10 minutes.
- 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.
- Add the Parmesan rind, chicken stock, beans and their cooking liquid. Bring to a boil
- Drop in the collard greens and softly tuck them into the bean stew. Cook for about 10 minutes.
- Mix in half of arugula and cook until wilted (about 2 minutes).
- Toss the remaining 1/3 of the arugula with lemon juice and 1 tablespoon olive oil; season with salt and pepper.
- Dish up the stew, top with arugula salad and grated Parmesan.