Chef John's Beans and Greens |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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 |
1/2 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 |
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.
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