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
