Name: Spring-y Brothy Beans
Yield: 4 Servings
Ingredients: 3 Tbsp. raw pistachios, walnuts, or almonds; 1 bunch kale; ¼ cup extra-virgin olive oil, plus more for drizzling; 2 medium leeks, white and pale green parts only, tough outer layers removed, sliced into ½"-thick rounds; 4 garlic cloves, thinly sliced; 4 oil-packed anchovy fillets; Kosher salt, freshly ground pepper; 1 2"-wide strip lemon zest; ½ tsp. crushed red pepper flakes; 4 cups low-sodium chicken broth; 2 15-oz. cans large white beans, (such as butter or cannellini), rinsed; 1 cup chopped parsley; 2 oz. feta, broken into large pieces; 4 1"-thick slices country-style bread, toasted (for serving; optional)

Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas

If you’ve got hardy greens in your fridge that aren’t getting any younger, blanch and then blend them into a silky-smooth purée that enlivens a simple bowl of beans (you can use this trick to green-ify any brothy soup, FYI). This recipe calls for kale but is meant to help you make use of whatever greens you’ve got, from Swiss chard to spinach to herbs that are a bit over-the-hill.

Recipe notes

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