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 caloriescarbohydrate: 24.8 gcholesterol: 3.9 mgfat: 8 gfiber: 9.1 gprotein: 7.8 gsaturatedFat: 1 gservingSize: -sodium: 1006.6 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Beans and Greens
Directions
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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.
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.
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.