Chef John's Beans and Greens

Chef John's Beans and Greens

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 44
Most helpful
Most positive
Least positive
Newest

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...

"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...

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...

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...

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, ...

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...

O.M.G. DELICIOUS!!! The best soup/stoup I've ever made. Only tweek was I added a small minced onion and cooked that with the garlic I minced as well (via the food processor) till onion was soft....

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...

Other stories that may interest you