This recipe comes from Marco Canora’s cookbook A Good Food Day. This dish is a nutritional powerhouse with an intense flavor to match. While this recipe has been vigorously tested, Marco has a passion for encouraging people to swap ingredients based on what they like, what’s in season, and what’s available.
As mentioned in the cookbook, a version of this recipe exists in virtually every culture. In the American South, black-eyed peas and collard greens are eaten in the beginning of the new year to promote good luck and prosperity. We hope that this recipe fuels your body so you can achieve your goals in the new year and beyond.
Serves 4 to 6
- 2 olive oil-packed anchovy fillets
- 2 Tbs. extra virgin olive oil, plus more for serving
- 3 large garlic cloves, thinly sliced
- 1/4 tsp. red pepper flakes
- 2 large heads of escarole or any greens you have on hand, roughly chopped and tough parts removed
- Fine sea salt and freshly ground black pepper, to taste
- 2 cups cooked or 1 can canned red kidney beans – or any beans you have on hand
- 1/4 cup Organic Chicken or Hearth Brodo
- Freshly grated Parmigiano-Reggiano cheese, for serving
- Mince the anchovies and mash into a smooth paste with the flat side of a large heavy knife.
- Add it to a large skillet with the olive oil, garlic, and pepper flakes. Turn the heat to medium and cook until the anchovy melts into the oil and the garlic begins to brown, about 3 minutes. Add the greens, a pinch of salt, and a few grinds of pepper. Increase the heat to medium-high. Using tongs, toss the greens to coat them in the oil. Cook until the greens are wilted and has released a bit of liquid in the bottom of the pan, about 5 minutes.
- Add the beans and the Brodo and toss. Reduce the heat to medium and simmer until the greens are tender and the liquid is absorbed, about 15 minutes. Taste and adjust the seasoning. Top each serving with black pepper and freshly grated Parmesan.