Chef John's Beans and Greens

Chef John's beans and greens recipe is nutritious and comforting with creamy cannellini beans cooked in a flavorful broth with wilted escarole.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 203 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 teaspoons chopped fresh oregano
• 4 cups chicken broth
• 1 tablespoon extra virgin olive oil
• 1 pinch red pepper flakes
• 4 cloves garlic, thinly sliced
• 1 head escarole, chopped
• 2 (15 ounce) cans cannellini (white) beans, drained
• 1 anchovy filet
• 0.5 teaspoon lemon zest

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.