1. Sauté Garlic and Reduce Broth:

• Gather all your ingredients. Thinly slice the garlic. Chop the escarole and fresh oregano (if using). Zest the lemon. Drain (and rinse, if desired) the cannellini beans.
• Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat.
• Add the thinly sliced garlic to the warm oil. Cook and stir until the garlic is bubbling, sizzling, and fragrant, about 20-30 seconds. Be very careful not to let it brown or burn.
• Carefully pour in the 4 cups of chicken broth. Bring the broth to a boil.
• Continue to boil gently, uncovered, until the liquid has reduced by about half, which should take approximately 6 to 8 minutes. This concentrates the flavor.
• Stir in one pinch of the red pepper flakes.

2. Add Beans and Simmer:

• Stir the drained cannellini beans into the reduced broth.
• Bring the mixture back to a boil. Cook, stirring occasionally, until you can see the tops of the beans just peeking below the surface of the liquid as it reduces further, about another 6 to 8 minutes.

3. Add Flavor Boosters:

• Add the anchovy fillet (if using – it will dissolve), the chopped fresh oregano (or dried), and the lemon zest to the simmering beans.
• Stir gently and let it simmer for about 3 minutes more, allowing the flavors to meld.

4. Wilt the Escarole:

• Add the chopped escarole to the saucepan with the beans and broth.
• Reduce the heat to low. Cook and stir gently until the escarole wilts down into the beans and broth, about 5 minutes.

5. Finish and Serve:

• Taste the Beans and Greens and season with salt and ground black pepper as needed. Remember that the broth, beans, and anchovy (if used) already contribute salt.
• Remove the saucepan from the heat.
• Drizzle with the 1 tablespoon of extra-virgin olive oil.
• Sprinkle with the remaining pinch of red pepper flakes.
• Serve hot in bowls, perhaps with crusty bread for dipping. Enjoy!