Chef John's Beans and Greens
This beans and greens dish 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 — an appetizer. This is my new favorite home version made with delicious, beautiful escarole.
olive oil
2
tablespoons
garlic, thinly sliced
4
cloves
chicken broth
4
cups
red pepper flakes, divided
2
pinches
cannellini (white) beans, drained
2
(15 ounce) cans
anchovy fillet
1
unknown
chopped fresh oregano
2
teaspoons
lemon zest
½
teaspoon
escarole, chopped
1
head
salt and ground black pepper to taste
extra-virgin olive oil
1
tablespoon
 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.
  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.
  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.
