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Chef John’s Beans and Greens

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Chef John’s Beans and Greens

Directions

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Ingredients :

  • 2 tablespoons olive oil
  • 4 cloves garlic
  • thinly sliced
  • 4 cups chicken broth
  • 1 pinch red pepper flakes
  • 2 (15 ounce) cans cannellini (white) beans
  • drained
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon 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 tablespoon extra virgin olive oil
  • Methods :

  • 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.
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