Chef John's Beans and Greens

Chef John's Beans and Greens

35
Chef John 22105

"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

35 m servings 203 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 981 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Editor's Note:
  • Chef John serves this with his Parma Crisps.

Reviews

35

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...

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...

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 t...

"I grew up eating my family's escarole and beans but never wrote down a recipe. Sorry mom but this recipe is better than yours! I rarely say that! :-o) Do NOT omit the anchovies; they're include...

John You have no idea how much you have improved meal time at our house. Your recipes are simple but profound and very delicious. I love anchovies but had some honey baked ham I had to use up, ...

Loved this although I did modify it a bit to be totally vegitarian by leaving out the anchovy and using vegitable boullion instead of chicken. I needed a new way of using escarole instead of the...

We all liked this. I had turnip greens and no anchovies, but I will definitely make this again when I have anchovies. Oct 2013 Second time making, this time using anchovy paste and escarole. I ...

This recipe is delicious and simple - love it! I really think letting the stock reduce adds a wonderful richness to the soup. I didn't dislike the lemon zest, but it was a bit strong for me. Nex...

Chef John I've enjoyed playing with this recipe! This time, I rendered nitrate free bacon. After removing the bacon from the pan, I removed the fatty parts and chopped the lean pieces to add la...