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)
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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.
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Serve hot in bowls with crusty bread or over rice.
