Beans and Greens ala Umberto's

A delicious starter dish of cooked greens and cannelloni beans.

Beans and Greens ala Umberto's

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 4

    cloves garlic, thinly sliced

  • 4

    cups chicken broth

  • 1

    pinched pepper flakes

  • 2

    (15 ounce) cans cannellini (white) beans, drained do not rinse

  • 2

    teaspoons chopped fresh oregano

  • ½

    teaspoon lemon zest

  • 1

    anchovy filet (you could just use salt)

  • 1

    head escarole, chopped or kale or spinach

  • Salt and ground black pepper to taste

  • 1

    pinched pepper flakes, or to taste

  • 1

    tablespoon extra-virgin olive oil

Directions

Directions 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. I like to add ½ elbow macaroni. Cook macaroni as directed until its almost done drain and add to mix when you add the chicken broth 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. 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.


Nutrition

Facebook Conversations