Creamy Cannellini Beans with Wilted Escarole

Creamy Cannellini Beans with Wilted Escarole

Name: Creamy Cannellini Beans with Wilted Escarole
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp olive oil; 4 cloves garlic, thinly sliced; 4 cups chicken broth; 1 pinch red pepper flakes; 2 cans (15 oz) cannellini (white) beans, drained; 1 anchovy fillet; 2 tsp chopped fresh oregano; 0.5 tsp lemon zest; 1 head escarole, chopped; salt and ground black pepper to taste; 1 tbsp extra virgin olive oil

A comforting and nutritious dish featuring creamy cannellini beans in a flavorful broth with wilted escarole.

45 min

easy

203kcal

calories

25g

carbohydrates

fat

fiber

protein

1007mg

sodium

sugar

Dinner Italian Inspired American

Ingredients

2 tbsp olive oil

4 cloves garlic, thinly sliced

4 cups chicken broth

1 pinch red pepper flakes

2 cans (15 oz) cannellini (white) beans, drained

1 anchovy fillet

2 tsp chopped fresh oregano

0.5 tsp lemon zest

1 head escarole, chopped

salt and ground black pepper to taste

1 tbsp extra virgin olive oil

Directions

Step 1

In a saucepan over medium heat, warm 2 tablespoons of olive oil. Add the sliced garlic and cook until sizzling and fragrant, about 20 seconds. Pour in the chicken broth and bring to a boil. Simmer until the liquid is reduced by half, about 6 to 8 minutes. Stir in a pinch of red pepper flakes.

Step 2

Add the cannellini beans to the broth and bring to a boil. Cook until the beans are just below the surface of the liquid, about 6 to 8 minutes. Stir in the anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.

Step 3

Add the chopped escarole and reduce the heat to low. Cook and stir until the escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and sprinkle with more red pepper flakes.