Beans and Greens ala Umberto's

By jamezsmith56

A delicious starter dish of cooked greens and cannelloni beans.

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
• 1/2 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

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

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.