Chef John's Beans and Greens recipe

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Ingredients

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

Nutrition Info

203 calories
carbohydrate: 24.8 g
cholesterol: 3.9 mg
fat: 8 g
fiber: 9.1 g
protein: 7.8 g
saturatedFat: 1 g
servingSize: -
sodium: 1006.6 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic, cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.

  2. Stir in beans, bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.

  3. Place escarole in bean mixture, reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste, garnish with red pepper flakes and extra virgin olive oil.

Recipe Yield

6 servings

Recipe Note

Beans and greens has it all: it's very easy and inexpensive to make;it's highly nutritious;it's soulful and comforting;and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.

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