MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chef John's Beans And Greens
Categories: Soups
     Yield: 6 Servings

     2 tb Olive oil
     4    Cloves garlic; thinly sliced
     4 c  Chicken broth
     1 pn Red pepper flakes
     2 cn (15 ounce) cannellini
          -(white) beans; drained
     2 ts Fresh oregano; chopped
   1/2 ts Lemon zest
     1    Anchovy filet
     1    Head escarole; chopped
          Salt and ground black pepper
          -to taste
     1 pn Red pepper flakes; or to
          -taste
     1 tb Extra virgin olive oil

 Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins

 Beans and greens has it all: it's very easy and inexpensive to make;
 it's highly nutritious; it's soulful and comforting; and it can be
 served as a main course, side dish, soup, vegetable stew, or my
 personal favorite--as an appetizer. This is my new favorite home
 version, and uses delicious, beautiful escarole.

 Heat 2 tb 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.

 Nutrition Facts: Calories 203, Total Fat 8g, Saturated Fat 1g,
 Cholesterol 4mg, Sodium 1007mg, Total Carbohydrate 25g, Dietary Fiber
 9g, Total Sugars 1g, Protein 8g, Vitamin C 9mg, Calcium 110mg, Iron
 3mg, Potassium 377mg

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