Introduction
Think healthy food has to be boring? Think again! Chef John’s Beans and Greens is one of those magical recipes that’s both nourishing and full of rich, comforting flavor. With tender white beans, savory garlic, fresh greens, and a little zesty kick, this dish is quick to make and perfect for any meal. Curious how something this simple can taste this good? Let’s cook it up!
Overview: Why You’ll Love Chef John’s Beans and Greens
This recipe is all about balance — it’s hearty without being heavy, bold but still fresh. It comes together fast and makes a fantastic side dish or a full meal with crusty bread.
Here’s why it’s a keeper:
Quick and easy: Done in under 30 minutes
Healthy and hearty: Full of protein, fiber, and leafy greens
One pot: Minimal cleanup, maximum flavor
Flavor-packed: Anchovy, lemon zest, garlic, and chili make it pop
Versatile: Serve it on its own, over rice, with pasta, or with grilled meat
Essential Ingredients and Why They Matter
Here’s a breakdown of what makes this dish so delicious and satisfying.
Olive Oil (2 tablespoons + 1 tablespoon extra-virgin)
Used twice — once to cook the garlic and again to finish the dish. The extra-virgin oil adds richness and a smooth finish.
Garlic (4 cloves, thinly sliced)
Brings bold, savory flavor right from the start. Thin slices help it infuse the oil quickly.
Chicken Broth (4 cups)
Creates a flavorful base for the beans and greens. You can also use veggie broth for a vegetarian version.
Red Pepper Flakes (2 pinches)
Add just the right amount of heat. Use more if you like it spicy!
Cannellini Beans (2 cans, drained)
These creamy white beans add body, protein, and comfort to the dish.
Anchovy Fillet (1)
Melted into the broth, it gives depth and umami — not fishy at all!
Tip: Don’t skip it, even if you think you don’t like anchovies.
Fresh Oregano (2 teaspoons, chopped)
Adds a bright, herbaceous note to balance the richness.
Lemon Zest (½ teaspoon)
Gives a burst of fresh, citrusy flavor that lifts the whole dish.
Escarole (1 head, chopped)
A tender leafy green that softens beautifully while holding a slight bitterness. You can also use spinach or kale.
Salt and Black Pepper (to taste)
Essential for seasoning and flavor balance.

Step-by-Step Instructions: How to Make Chef John’s Beans and Greens
Step 1: Cook the Garlic
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
Add sliced garlic and cook until it starts to bubble and sizzle, about 20 seconds.
Don’t let it brown — just enough to release the flavor.
Step 2: Add Broth and Simmer
Pour in the chicken broth.
Bring it to a boil, then reduce heat and let it simmer until the broth is reduced by half — about 6 to 8 minutes.
Add a pinch of red pepper flakes.
Tip: Reducing the broth makes the flavor stronger and richer.
Step 3: Stir in the Beans
Add the drained cannellini beans to the pot.
Return to a boil and cook for another 6 to 8 minutes, until the beans are just below the surface of the liquid.
Tip: Don’t overcook — the beans should stay whole and creamy.
Step 4: Add Seasonings
Stir in the anchovy fillet, chopped oregano, and lemon zest.
Let it all simmer together for about 3 minutes to infuse the flavor.
The anchovy will melt into the broth — no chunks left!
Step 5: Add the Escarole
Add the chopped escarole and turn the heat to low.
Cook and stir for about 5 minutes, just until the greens are wilted and tender.
Tip: Don’t overcook the greens — they should still be bright and slightly crisp.
Step 6: Finish and Serve
Season the dish with salt and freshly ground black pepper to taste.
Drizzle with 1 tablespoon of extra-virgin olive oil.
Add another pinch of red pepper flakes for extra kick.
Serve hot in bowls with crusty bread or over rice.

Assembly: How to Serve Beans and Greens Like a Pro
Serve it in a deep bowl with lots of broth and a spoonful of beans and greens in each bite.
Garnish with more lemon zest or fresh herbs if you’d like.
Serve alongside:
Grilled chicken, pork, or fish
Toasted bread rubbed with garlic
Brown rice or farro for a grain bowl twist
Sprinkle with parmesan for a cheesy finish
Storage and Make-Ahead Tips
Storage:
Cool completely before transferring to an airtight container.
Store in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Make-Ahead:
This dish tastes even better the next day as the flavors develop.
Make the whole dish ahead and reheat before serving.
You can also prep the garlic, escarole, and zest in advance for faster cooking later.
Recipe Variations: Fun Twists to Try
Want to switch things up? Here are a few ideas:
Vegan Version: Use veggie broth and skip the anchovy.
Add Protein: Stir in shredded chicken, sausage, or tofu.
Spicy Kick: Add more red pepper flakes or a dash of hot sauce.
More Greens: Try kale, spinach, or Swiss chard instead of escarole.
Creamy Style: Blend half the beans with broth for a thicker soup-like version.
Rustic Touch: Serve over toasted sourdough for a simple Tuscan-style dinner.
Conclusion: Comforting, Healthy, and Full of Flavor
Chef John’s Beans and Greens is the kind of recipe that surprises you — it’s simple, fast, and incredibly comforting. With creamy white beans, fragrant garlic, fresh herbs, and wilted greens, it’s a cozy dish that tastes like it took hours to make.
Perfect for lunch, dinner, or even a light starter, this one-pot wonder is a healthy favorite you’ll want to make again and again. So grab your pot, a handful of pantry staples, and let’s make something amazing!
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Chef John’s Beans and Greens
Description
Think healthy food has to be boring? Think again! Chef John’s Beans and Greens is one of those magical recipes that’s both nourishing and full of rich, comforting flavor. With tender white beans, savory garlic, fresh greens, and a little zesty kick, this dish is quick to make and perfect for any meal.
Ingredients
Here’s a breakdown of what makes this dish so delicious and satisfying.
Olive Oil (2 tablespoons + 1 tablespoon extra-virgin)
Used twice — once to cook the garlic and again to finish the dish. The extra-virgin oil adds richness and a smooth finish.
Garlic (4 cloves, thinly sliced)
Brings bold, savory flavor right from the start. Thin slices help it infuse the oil quickly.
Chicken Broth (4 cups)
Creates a flavorful base for the beans and greens. You can also use veggie broth for a vegetarian version.
Red Pepper Flakes (2 pinches)
Add just the right amount of heat. Use more if you like it spicy!
Cannellini Beans (2 cans, drained)
These creamy white beans add body, protein, and comfort to the dish.
Anchovy Fillet (1)
Melted into the broth, it gives depth and umami — not fishy at all!
Tip: Don’t skip it, even if you think you don’t like anchovies.
Fresh Oregano (2 teaspoons, chopped)
Adds a bright, herbaceous note to balance the richness.
Lemon Zest (½ teaspoon)
Gives a burst of fresh, citrusy flavor that lifts the whole dish.
Escarole (1 head, chopped)
A tender leafy green that softens beautifully while holding a slight bitterness. You can also use spinach or kale.
Salt and Black Pepper (to taste)
Essential for seasoning and flavor balance.
Instructions
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
Add sliced garlic and cook until it starts to bubble and sizzle, about 20 seconds.
Don’t let it brown — just enough to release the flavor.
Pour in the chicken broth.
Bring it to a boil, then reduce heat and let it simmer until the broth is reduced by half — about 6 to 8 minutes.
Add a pinch of red pepper flakes.
Tip: Reducing the broth makes the flavor stronger and richer.
Add the drained cannellini beans to the pot.
Return to a boil and cook for another 6 to 8 minutes, until the beans are just below the surface of the liquid.
Tip: Don’t overcook — the beans should stay whole and creamy.
Stir in the anchovy fillet, chopped oregano, and lemon zest.
Let it all simmer together for about 3 minutes to infuse the flavor.
The anchovy will melt into the broth — no chunks left!
Add the chopped escarole and turn the heat to low.
Cook and stir for about 5 minutes, just until the greens are wilted and tender.
Tip: Don’t overcook the greens — they should still be bright and slightly crisp.
Season the dish with salt and freshly ground black pepper to taste.
Drizzle with 1 tablespoon of extra-virgin olive oil.
Add another pinch of red pepper flakes for extra kick.
Serve hot in bowls with crusty bread or over rice.
FAQs: Everything You Need to Know
Can I use dry beans instead of canned?
Yes, just soak and cook them ahead of time. You’ll need about 3 cups of cooked beans.
What if I don’t like anchovies?
You can skip it, but the anchovy adds deep flavor. Once cooked, it won’t taste fishy — just savory.
Can I use kale or spinach?
Yes! Kale adds a firmer texture, while spinach wilts faster. Escarole gives the most classic flavor.
Is this dish freezer-friendly?
Yes, but the greens may soften more after freezing. For best results, freeze without the escarole and add fresh greens when reheating.
What can I serve this with?
Try garlic bread, roasted chicken, rice, or even a poached egg on top!