Description
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
- 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
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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6