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Chef John's Beans and Greens

Chef John's Beans and Greens

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JBrown
9

JBrown

6/28/2012

Excellent recipe as is. I chopped up 4 slices of bacon and sauted them until light brown. Used the rendered fat with less olive oil to saute the garlic and 1 chopped onion. At the end I added 1.5 tbsp. red wine vinegar and 2 tsp. sugar.

veriia
7

veriia

10/3/2012

This went over really well with my family. I cooked my own beans instead of using canned. My anchovy did not fully break apart so I would recommend mashing it some before adding it to the soup. I would also recommend that you reduce the stock until you like the flavor as this will be the main part of the soup. Not all stock has the same intensity. My only real change is that I used spinach instead of escarole. This soup came out great and I would make again.

jolley900
7

jolley900

6/11/2012

These are delicious!! I didn't have an anchovy fillet so added an extra pinch of salt but it really didn't need it. I added a big pinch of red pepper to while cooking and an additional pinch to the finished product and it was great! served it with fresh French bread which was SOOOO yummy dipped in the juice. will 100% be making this again...and again...and again :D

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