Chef John's Beans and Greens

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.

source	Chef John
categories	side dish, vegetable
yield	6
prep time	10 mins
total time	35 mins

INGREDIENTS

2 Tbsp olive oil

4 cloves garlic, thinly sliced

4 cup chicken broth

1 pinch red pepper flakes

2 (15 oz) cans cannellini (white) beans, drained

2 tsp chopped fresh oregano

½ tsp lemon zest

1 anchovy filet

1 head escarole, chopped

salt and ground black pepper to taste

1 pinch red pepper flakes, or to taste

1 Tbsp extra virgin olive oil

INSTRUCTIONS

1. Heat 2 tablespoons 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.

2. 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.

3. 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.