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My review
Chef John's Beans and Greens
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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."
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Ingredients
35 m servings 203Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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.
Nutrition Facts
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Reviews
Read all reviews 5775 Ratings
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Most helpful positive review
6/28/2012
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...
Most helpful critical review
5/12/2018
This was not bad but not great either. Both my husband and I thought so. Will try another recipe.
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6/28/2012
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...
9/18/2012
"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...
10/3/2012
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...
6/11/2012
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...
2/27/2013
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....
8/2/2012
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, ...
5/3/2014
This is the most delicious greens recipe I have ever tasted. I am using turnip greens. In the last month we have had it three times. The lemon jest adds just the right amount of snap and the u...
8/25/2013
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...
7/6/2012
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...