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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	4	cloves	sliced	17.88	3.9672	0.7632	0.06
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
red pepper flake	1	pinch		-	-	-	-
cannellini bean	2	cans	drained	-	-	-	-
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856
lemon zest	1/2	teaspoon		-	-	-	-
anchovy filet	1			-	-	-	-
head escarole	1		chopped	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
red pepper flake	1	pinch		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.