Lemony White Beans with Anchovy and Parmesan
Healthy, Vegetarian, Weeknight
Ingredients
¼ cup olive oil
4 garlic cloves, thinly sliced
4 anchovy fillets
2 tablespoons salted capers, rinsed, or 1 tablespoon brined capers
1 teaspoon red-pepper flakes
2 (15-ounce) cans white beans, such as cannellini, Great Northern or navy, drained and rinsed
Kosher salt and freshly ground black pepper
1 head of escarole or chard, trimmed and torn into large pieces
½ cup fresh mint leaves
½ cup fresh parsley leaves, leaves and tender stems
A hunk of Parmesan or pecorino cheese, for serving
1 lemon, halved
Description
NOTE TO DAVID - use the Costco mozzarella here too
These white beans, adapted from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.
Directions
Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.
Nutrition
Calories: 262
Total Carbohydrates: 33 grams
Cholesterol: 2 milligrams
Total Fat: 9 grams
Dietary fiber: 8 grams
Protein: 11 grams
Saturated fat: 1 gram
Sodium: 178 milligrams