Chef John's Beans and Greens
Description
Chef John's beans and greens recipe is nutritious and comforting with creamy cannellini beans cooked in a flavorful broth with wilted escarole.
Ingredients
•
2 tablespoons olive oil
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4 cloves garlic, thinly sliced
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4 cups chicken broth
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1 pinch red pepper flakes
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2 (15 ounce) cans cannellini (white) beans, drained
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1 anchovy filet
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2 teaspoons chopped fresh oregano
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1/2 teaspoon lemon zest
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1 head escarole, chopped
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salt and ground black pepper to taste
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1 tablespoon extra virgin olive oil
Directions
1
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.
2
Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.
3
Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.