Alison Roman's Lemony White Beans with Anchovy and Parmesan

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

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

3 cups cooked, drained white beans, such as cannellini, Great Northern or navy

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

Directions at ranchogordo.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer