Chef John's Beans and Greens

Name: Chef John's Beans and Greens
Prep time: 10 min
Cook time: 25 min
Yield: 6
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

⏱️ Ready in 35 min 🥄 Prep 10 min 🔥 Cook 25 min 👥 6 servings 👁️ 3 views

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.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 25 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 203

% Daily Value*

Total Fat 8g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1007mg 44%

Total Carbohydrate 24.8g 9%

Dietary Fiber 9.1g 33%

Total Sugars 1g

Protein 7.8g 16%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.