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Chef John's Beans and Greens
Nb persons: 6
Yield:
Preparation time: 10 min
Total time: 35 min
Source: allrecipes.com
| 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 | |
| ground black pepper to taste | |
| 1 pinch | red pepper flakes, or to taste |
| 1 tablespoon | extra virgin olive oil |
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Directions
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.
Kitchen-Friendly View
PREP 10 mins
COOK 25 mins
READY IN 35 mins
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