Chef John's Beans And Greens
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil4 cloves
Garlic (thinly sliced)4 cups
Chicken Broth1 pinch
Red Pepper Flake (to taste)2 tsps
Oregano (chopped fresh)1 tsp
Lemon Zest1
Salt1 tbsp
Virgin Olive Oil (extra)Directions:
1
Heat 2 tablespoons olive oil in a saucepan over medium heat
2
Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds
3
Pour in chicken broth
4
Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes
5
Stir in red pepper flakes
6
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
7
Stir in oregano, lemon zest, and anchovy filet
8
Simmer for 3 minutes
9
Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes
10
Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil