Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic, sliced thin
- 1 quart low sodium chicken broth
- 2 (15-oz) jars or cans white cannellini beans
- pinch of red pepper flakes
- 1 anchovy fillet
- 1/2 teaspoon freshly grated lemon zest
- 2 teaspoons chopped fresh oregano
- 1 head escarole, or curly endive
- salt and fresh ground black pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
Step 1
Take 1 head escarole, or curly endive, slice it into 1/2 inch slices. Wash, drain, reserve.
Step 2
Slice 4 cloves garlic thin. Wash 2 (15-oz) jars or cans white cannellini beans, drain well.
Step 3
Add 1 tablespoon olive oil in a sauce pan over medium heat. Add the garlic slices. As soon as it starts to bubble and sizzle, cook for 20 seconds. You can give it a shake. Add 1 quart low sodium chicken broth. Boil down about halfway. Add a pinch of red pepper flakes, and 2 (15-oz) jars or cans white cannellini beans. Give it a stir. Boil at medium heat. Stir constantly. After that, Add 1 anchovy fillet, 1/2 teaspoon freshly grated lemon zest, and 2 teaspoons chopped fresh oregano in the pan. Simmer for 3 minutes.
Step 4
Add the chopped escarole in the pan. Turn the heat to low, slowly stir and fold them in. Cook for 5 minutes, the turn off the heat.
Step 5
Transfer to a serving plate, Drizzle a little bit oregano, pepper, red pepper flakes, topped with some cheese. Enjoy!
