Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
dinner party tablescape

Brown Butter Beans and Greens

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lee Buchin
  • Total Time: 2 hours
  • Yield: 2-4 servings 1x

Description

Crispy beans. Tangy brown butter. Grilled chard. Anchovy panko. It’s giving garlicky golden hour appetizer energy. And while I wouldn’t call this dish subtle, it is exactly what your next dinner party wants. She’s nutty, salty, bright, and a little dramatic—in all the best ways.

Ingredients

Units Scale
  • 3 (15oz) cans cannellini beans, drained and rinsed
  • extra virgin olive oil as needed
  • salt + black pepper as needed
  • 1 bunch swiss chard or rainbow chard (any leafy greens work)
  • 1 lemon, cut in half
  • 1/2 cup (1 stick) unsalted butter
  • 6 cloves garlic, thinly sliced
  • 1 and 1/2 tbsp tomato paste
  • 1 and 1/2 cups chicken broth
  • 1/2 tsp red pepper flakes (optional)
  • 2 anchovy filets in oil
  • 2 tsp anchovy oil from the can
  • 1/3 cup panko
  • Parmesan cheese for garnish

Instructions

  1. Roast the beans: Line a rimmed baking sheet with parchment, then layer a few paper towels over it. Dump the beans on top and pat them dry with more paper towels. Let them air-dry for at least 1 hour. When you're ready to roast, preheat your oven to 450°F. Carefully slide the towels out from under the beans. Drizzle with olive oil, season generously with salt and pepper, and toss everything together with your hands. Roast for 30 minutes, flipping halfway, until golden and crispy. Set aside.

  2. Make the anchovy panko: Heat the anchovy oil in a small skillet over medium heat. Add the chopped anchovies and panko, then stir occasionally until golden. Transfer to a small dish and set aside.
  3. Grill the chard and lemon: Massage the chard leaves with olive oil. Do the same with the cut sides of the lemon. Grill the chard leaves over high heat for 2–3 minutes per side, until visibly charred and wilted. Transfer to a large plate or baking sheet and season immediately with salt. Grill the lemon cut-side down until charred. Once cool enough to handle, slice the chard into 1-inch ribbons. Set aside.
  4. Make the brown butter sauce: In a large skillet, melt the butter over medium-high heat. Whisk constantly for about 4-5 minutes until the butter begins to brown. Add the garlic and cook for 1 minute. Next add the tomato paste, whisking to combine. Whisk in the broth plus red pepper flakes and bring to a simmer, season with salt and pepper. Turn heat to medium low and add the roasted beans and stir until well coated in the brown butter sauce.
  5. Assemble: Pour the beans onto a large serving dish. Scatter the chard ribbons on top then garnish with the anchovy panko and slices of Parmesan. Give a squeeze of grilled lemon over it all, then place the lemon halves as garnish on the plate. Dig in.
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Category: Appetizer
  • Method: Stovetop + Oven + Grill

Find it online: https://leessupperclub.com/brown-butter-beans-and-greens/