chef john's beans and greens

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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.