Recipe Details
Ingredients
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2tablespoonsolive oil
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4clovesgarlic, thinly sliced
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4cupschicken broth
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2pinchesred pepper flakes, divided
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2(15 ounce) canscannellini (white) beans, drained
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1anchovy fillet
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2teaspoonschopped fresh oregano
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½teaspoonlemon zest
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1headescarole, chopped
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salt and ground black pepper to taste
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1tablespoonextra-virgin olive oil
Cooking Directions
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Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.
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Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.
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Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.
Chef’s Note:
I like to serve these with my Parma Crisps.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories203 | |
% Daily Value * | |
Total Fat 8g |
10% |
Saturated Fat 1g |
5% |
Cholesterol 4mg |
1% |
Sodium 1007mg |
44% |
Total Carbohydrate 25g |
9% |
Dietary Fiber 9g |
33% |
Total Sugars 1g |
|
Protein 8g |
16% |
Vitamin C 9mg |
10% |
Calcium 110mg |
8% |
Iron 3mg |
17% |
Potassium 377mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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