Photo: Mike Kenneally
Chef John’s Beans and Greens
12 ingredients
10 min + 25 min
6 servings
openrecipes
See how to make a rustic Italian-style beans and greens recipe with escarole.
Estimated Nutrition (whole recipe, rough)
529
Calories
61g
Protein
28g
Fat
9g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 4 cups chicken broth
- 1 pinch red pepper flakes
- 2 (15 ounce) cans cannellini (white) beans, drained
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon lemon zest
- 1 anchovy filet
- 1 head escarole, chopped
- salt and ground black pepper to taste
- 1 pinch red pepper flakes, or to taste
- 1 tablespoon extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes