Chef John's Beans and Greens
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 4 cups chicken broth
- 2 pinches red pepper flakes, divided
- 2 (15 ounce) cans cannellini (white) beans, drained
- 1 anchovy fillet
- 2 teaspoons chopped fresh oregano
- ½ teaspoon lemon zest
- 1 head escarole, chopped
- salt and ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original