For an even richer flavor, consider using homemade chicken broth. Its depth will elevate the dish to new heights. If you're not a fan of anchovies, you can substitute a small squeeze of lemon juice and a pinch of sea salt to achieve a similar umami effect. Feel free to experiment with other greens such as kale, spinach, or Swiss chard. Just adjust the cooking time accordingly. This dish is even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Chef John's Beans and Greens
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS387
This rendition of Beans and Greens transcends the ordinary, offering a harmonious blend of rustic charm and refined flavors. Perfect as a hearty main course or a vibrant side, its simplicity belies its depth. The slight bitterness of the escarole is perfectly balanced by the creamy cannellini beans and the subtle heat of red pepper flakes, making it an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol4 mg
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Fiber9 g
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Protein8 g
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Saturated Fat1 g
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Sodium1007 mg
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Sugar1 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant and lightly golden, about 30 seconds, being careful not to burn it.
02 Step
Recipe View Pour in the chicken broth and bring to a rolling boil. Reduce the heat slightly and allow the broth to reduce by half, concentrating the flavors, approximately 8-10 minutes.
03 Step
Recipe View Stir in the drained cannellini beans and bring back to a gentle boil. Cook for another 6-8 minutes, allowing the beans to soften slightly and the flavors to meld.
04 Step
Recipe View Add the minced anchovy fillet, chopped oregano, and lemon zest. Simmer for 3 minutes, allowing the anchovy to dissolve and infuse the dish with its umami richness.
05 Step
Recipe View Add the chopped escarole and gently stir until it begins to wilt, about 5 minutes. Reduce the heat to low, cover, and cook until the escarole is tender, approximately another 5 minutes.
06 Step
Recipe View Season generously with sea salt and freshly ground black pepper to taste. For a final flourish, drizzle with a tablespoon of high-quality extra virgin olive oil and sprinkle with a pinch of red pepper flakes before serving.
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RECIPE REVIEWS
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Please Rate
Lura Collins
Feb 28, 2025Emily K: My family loved this! Even my kids ate the escarole. I will definitely be making this again.
Betsy Rohan
Sep 25, 2024Sarah M: This recipe is amazing! So simple and flavorful. I added some sausage to make it a complete meal.
Emmett Kihn
Aug 26, 2024Jessica P: I made this last night and it was delicious! The lemon zest really brightens up the dish.
Litzy Macgyver
Jun 7, 2024David L: I was skeptical about the anchovy, but it really adds a great depth of flavor. Don't skip it!
Emelie Macejkovic
May 21, 2024Michael B: Easy to follow and the results were fantastic. I used vegetable broth to make it vegetarian.
John Lebsack
Jan 22, 2024Ashley T: Simple, healthy, and delicious! Perfect for a weeknight meal.
Dedrick Dooley
Feb 14, 2023Kevin R: Great recipe! I added a little bit of diced pancetta for extra flavor.