Description
Craving a rustic, nutritious dish that’s bursting with Italian-inspired flavors? Chef John’s Beans and Greens combines tender cannellini beans and hearty escarole in a garlicky, savory broth, accented with lemon zest and a hint of anchovy for umami depth. This one-pot recipe is quick, comforting, and perfect for weeknight dinners, vegetarian meals (with a tweak), or showcasing simple ingredients. Ready in about 30 minutes, it’s beginner-friendly and endlessly customizable.
Ingredients
This beans and greens dish comes together with ingredients that create a savory, wholesome meal. Here’s what you need and why each matters:
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Olive Oil (2 tbsp): Used for sautéing garlic, adding richness and depth.
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Garlic (4 cloves, thinly sliced): Infuses the broth with bold, aromatic flavor.
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Chicken Broth (4 cups): Forms the flavorful base, adding savory depth; reduces to concentrate taste.
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Red Pepper Flakes (2 pinches, divided): Provides mild, adjustable heat for a subtle kick.
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Cannellini Beans (2 x 15 oz cans, drained): Creamy, hearty white beans that add protein and texture.
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Anchovy Fillet (1): Melts into the dish, adding umami without a fishy taste.
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Chopped Fresh Oregano (2 tsp): Contributes bright, herbaceous flavor.
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Lemon Zest (½ tsp): Adds a fresh, citrusy lift to balance richness.
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Escarole (1 head, chopped): Slightly bitter greens that wilt into tender, flavorful bites.
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Salt and Ground Black Pepper (to taste): Enhances and balances flavors.
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Extra-Virgin Olive Oil (1 tbsp): Drizzled at the end for a fruity, luxurious finish.
Substitutions and Variations
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Cannellini Beans: Swap with navy beans, great northern beans, or chickpeas; rinse well to reduce sodium.
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Escarole: Replace with kale, Swiss chard, spinach, or collard greens; adjust cooking time (spinach wilts in 1–2 minutes).
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Chicken Broth: Use vegetable broth for vegetarian/vegan or water with 1 tsp miso for umami.
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Anchovy: Omit for vegetarian; substitute with 1 tsp capers, ½ tsp miso paste, or 1 tbsp soy sauce for umami.
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Oregano: Use 1 tsp dried oregano or fresh thyme, basil, or parsley for a different herbaceous note.
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Gluten-Free: Naturally gluten-free; ensure broth and anchovy are gluten-free.
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Add-Ins: Include ½ cup diced carrots or celery with garlic, ¼ cup grated Parmesan for garnish, or 1 cup cooked sausage for heartiness.
Instructions
Follow these steps to create Chef John’s Beans and Greens that’s savory, hearty, and perfectly balanced:
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Sauté the Garlic:
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Heat 2 tbsp olive oil in a large saucepan over medium heat.
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Add 4 thinly sliced garlic cloves and cook, stirring, until bubbling and sizzling, about 20 seconds (do not brown).
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Beginner Tip: Slice garlic thinly for even cooking; watch closely to avoid burning, which adds bitterness.
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Build the Broth:
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Pour in 4 cups chicken broth and bring to a boil over high heat.
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Cook until the liquid reduces by half (about 2 cups), 6–8 minutes.
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Stir in a pinch of red pepper flakes.
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Beginner Tip: Reduce broth uncovered to concentrate flavors; stir occasionally to prevent sticking.
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Add the Beans:
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Stir in 2 (15 oz) cans drained cannellini beans and bring to a boil.
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Cook until the tops of the beans are just visible below the surface of the liquid, 6–8 minutes.
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Beginner Tip: Drain and rinse beans to remove excess sodium; stir gently to keep beans intact.
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Incorporate Seasonings:
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Stir in 1 anchovy fillet, 2 tsp chopped fresh oregano, and ½ tsp lemon zest.
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Simmer for 3 minutes to meld flavors.
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Beginner Tip: Mash anchovy with a spoon to help it dissolve; zest lemon finely to avoid pith.
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Add the Escarole:
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Add 1 chopped head of escarole and reduce heat to low.
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Cook, stirring occasionally, until escarole wilts and becomes tender, about 5 minutes.
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Beginner Tip: Chop escarole into bite-sized pieces; stir gently to wilt evenly without overcooking.
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Season and Serve:
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Season with salt and ground black pepper to taste.
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Drizzle with 1 tbsp extra-virgin olive oil and sprinkle with a second pinch of red pepper flakes.
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Serve hot in bowls, optionally with crusty bread or a sprinkle of Parmesan.
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Beginner Tip: Taste before seasoning, as broth and anchovy add saltiness; serve immediately for vibrant flavors.
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Cooking Tips
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Garlic: Slice thinly and cook briefly to avoid bitterness; adjust quantity for milder flavor if desired.
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Broth Reduction: Reduce to about 2 cups for a thicker, flavorful base; measure if unsure.
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Beans: Rinse thoroughly to remove canning liquid; add beans gently to maintain shape.
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Escarole: Wash well to remove grit; pat dry to avoid diluting the broth.
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Flavor Balance: Taste before adding salt, as anchovy and broth are salty; add extra lemon zest or juice for brightness.