Chef John's Beans and Greens Recipe

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
• 1 anchovy filet
• 2 teaspoons chopped fresh oregano
• 0.5 teaspoon lemon zest
• 1 head escarole, chopped
• salt and ground black pepper to taste
• 1 tablespoon extra virgin olive oil

Instructions

1. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add minced garlic and cook, stirring constantly, until fragrant and sizzling, about 20 seconds. Pour in chicken broth and bring to a rolling boil. Cook until the liquid has reduced by half, approximately 6 to 8 minutes. Stir in a pinch of red pepper flakes for a touch of heat.
2. Stir in the cannellini beans and bring the mixture back to a boil. Cook until the tops of the beans are just visible below the liquid's surface, about 6 to 8 minutes. Stir in the anchovy fillet, dried oregano, and lemon zest to infuse the dish with flavor. Simmer gently for 3 minutes.
3. Add the escarole to the pot and reduce the heat to low. Cook and stir until the escarole has wilted and softened, approximately 5 minutes. Season generously with salt and freshly ground black pepper. Drizzle with extra-virgin olive oil and add another pinch of red pepper flakes for an extra layer of flavor.

Nutrition

• Calories: 203 kcal
• Fat Content: 8 g
• Fiber Content: 9 g
• Sugar Content: 1 g
• Sodium Content: 1007 mg
• Protein Content: 8 g
• Cholesterol Content: 4 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g