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

½ 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

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.

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.

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.