Alison Roman's Lemony White Beans With Anchovy and Parmesan
Alison Roman is a New York-based cook, writer, best-selling author, and owner of First Bloom, a corner store in Bloomville, New York. She is one of our favorite celebrity Bean Freaks (she was even a...
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- Colander
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- Serving bowl
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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
- 3 cups cooked, drained white beans, such as cannellini, Great Northern or navy
- Kosher salt
- 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
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