Chef Johns Beans and Greens

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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 203 calories; protein 7.8g; carbohydrates 24.8g; fat 8g; cholesterol 3.9mg; sodium 1006.6mg.

Preparing your meal in advance can be extremely enjoyable that you do it with your favorite music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step required to create the food , which may include everything from your tools and utensils to your processing menu . Be sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Bought the right kitchen tools is just as one most required as having the right ingredients . This includes everything from pots, pans, bowls and utensils to those essential items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner dish are a likely for any home chef.