Chef John's Beans and Greens20 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“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.” - by Chef John
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 203 cal
- 8 g
- 24.8 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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 tbs..." See morep. red wine vinegar and 2 tsp. sugar."
"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 ..." See morefinished 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"
"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 w..." See moreould 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."
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