Name: Chef John's Beans and Greens
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Garlic, thinly sliced - 4 cloves; Chicken broth - 4 cups; Red pepper flakes, divided - 2 pinches; Cannellini (white) beans, drained - 2 (15 ounce) cans; Anchovy fillet - 1; Chopped fresh oregano - 2 teaspoons; Lemon zest - ½ teaspoon; Escarole, chopped - 1 head; Salt and ground black pepper to taste - 1 head; Extra-virgin olive oil - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Beans and Greens

1. Olive oil - 2 tablespoons

2. Garlic, thinly sliced - 4 cloves

3. Chicken broth - 4 cups

4. Red pepper flakes, divided - 2 pinches

5. Cannellini (white) beans, drained - 2 (15 ounce) cans

6. Anchovy fillet - 1

7. Chopped fresh oregano - 2 teaspoons

8. Lemon zest - ½ teaspoon

9. Escarole, chopped - 1 head

10. Salt and ground black pepper to taste - 1 head

11. Extra-virgin olive oil - 1 tablespoon

How to cook deliciously - Chef John's Beans and Greens

1. Stage

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. Stage

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. Stage

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. Linda