Chef John'S Beans And Greens

• 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

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.
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.

olive oil, garlic, chicken broth, red pepper, beans, fresh oregano, lemon zest, anchovy filet, head, salt, red pepper, extra virgin olive oil

Taken from www.allrecipes.com/recipe/222333/chef-johns-beans-and-greens/ (may not work)