Navy Bean and Escarole Stew with Feta and Olives

I made this wintery veggie stew in my crock pot yesterday and served a big bowl to Mrs. Peep, who declared it, "Delicious, and Oh, this is really GOOD!!! Editor's notes: I went to two grocery stores and couldn't find escarole so used a bag of herb and bitter lettuce blend. Also got an olive/feta mix from the olive bar at Safeway for the brine, cuz couldn't find any feta in brine. Both worked out very well!!
(serves 8)

1 head of garlic, cloves separated and divided
6 T. EVOO, divided, plus more for serving
1 med. sweet* onion, chopped
1 small fennel bulb, chopped
Kosher salt
1 T. finely grated lemon zest
2 t. finely chopped fresh rosemary
1/2*-3/4 t. crushed red pepper flakes, plus more for serving
2 bay leaves
2 cups dried navy beans, soaked overnight, drained
8 cups water
8 oz. feta, preferably in brine, brine reserved, crumbled
4 large springs basil, plus leaves for serving
1 cup Castelvetrano olivs, pitted, torn or sliced*
1 head escarole, leaves torn into 2" pieces
3 T. fresh lemon juice
4 1" thick slices country-style bread

Slice 1 clove of garlic in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife. Heat 4 T. oil in a large Dutch oven or other heavy skillet over med. Cook smashed garlic, stirring often, until golden, about 5 min. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and both are brown around the edges, 8-10 min. Add lemon zest, rosemary, and however much* red pepper flakes you desire, and cook stirring often until rosemary is very fragrant, about 3 min. Drain navy beans and put in crock pot. Add veggies, bay leaves, and the lemon zest mixture. Add about 3/4 cup of the brine, and a pinch of salt. Cover and cook on high for 6-8 hours or until the beans are soft and creamy. Add olives, and the escarole or lettuce/herb blend a little at a time, and stir to wilt. Heat broiler. Drizzle 2 T. oil total over both sides of bread and place on a rimmed baking sheet, season with sat. Broil until bread is golden and toasted, about 2 min. per side. Let cool slightly, then rub with the cut sides of the reserved garlic clove.
To serve: Slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, if you like*. Drizzle with oil.

"Trust that you were meant for and capable of greatness."

Have FUN and stay warm!!!

Love,

MM