Navy Bean and Escarole Stew with Feta and Olives

Ingredients

• •1 head head of garlic, cloves separated, divided
• •6 tablespoons olive oil, divided, plus more for serving
• •1 medium medium onion, chopped
• •1 small small fennel bulb, chopped
• •1 teaspoon Kosher salt
• •1 tablespoon finely grated lemon zest
• •2 teaspoons finely chopped rosemary
• •¾ teaspoon crushed red pepper flakes, plus more for serving
• •2 leaves bay leaves
• •2 cups dried navy beans, soaked overnight, drained
• •8 ounces feta, preferably in brine, brine reserved, cheese crumbled
• •4 sprigs large sprigs basil, plus leaves for serving
• •1 cup Castelvetrano olives, pitted, torn
• •1 head head of escarole, leaves torn into 2-inch pieces
• •3 tablespoons fresh lemon juice
• •4 slices (1-inch-thick) slices country-style bread

Cooking Instructions

1. 1.

   Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife.

   5 min

2. 2.

   Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8-10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2-1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60-70 minutes.

   90 min

3. 3.

   Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.

   10 min

4. 4.

   Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

   7 min

5. 5.

   To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.

   5 min

6. 6.

   Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.