Lemony white beans and escarole with anchovy and Parmesan from Nothing Fancy: Unfussy Food for Having People Over (page 175) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salted citrus salad with fennel, radish, and olive; Grilled lamb shoulder over fresh garlicky tomatoes; Grilled trout with green goddess butter (a whole fish! yes, you can!)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • I2uthanne on September 01, 2025

    Classic Alison Roman recipe with some variation of beans, anchovies, garlic, lemon. Reminded me of her other recipes like the shallot pasta tomato paste or garlicky beans. Good reminder to add greens to those recipes! I used only 2 TB of olive oil because I always feel like she uses double the amount (1/4 cup would make anything taste good). It would be fine to wilt the entire head of escarole. I made this bc I had gotten escarole in my CSA vegetable box. I used chives instead of the fresh herbs and (gasp) sprinkle cheese Parmesan. I would make this again!

  • Skamper on August 10, 2020

    We both liked this. I made a half batch, which was more than enough for two as a side for steak (him) and lamb chops (me). Due a miscommunication about timing, the beans heated a few minutes longer than suggested and were, I think, a little dryer than it should have been, but still a very nice side to the meat.

  • Jane on January 09, 2020

    I made 1lb of dried cannellini beans in the IP which may be more than 2 15oz cans (I should have weighed them after draining). It felt like more “garlicky business” was needed to flavor the beans so I added the rest of the can of anchovies, including the oil. The beans had good flavor plus extra from the mint, parsley, Parm & lemon. This was a lovely combination with the escarole/frisée. I had it for dinner on its own but it would be a good side for any protein.

  • anya_sf on December 15, 2019

    I wanted more greens relative to beans, so I just used one can of beans. The beans got mushy during cooking, so dried beans would work best here, but the canned ones still tasted good. The recipe doesn't say whether to chop the anchovies, but I did. I used half the red pepper flakes so it wouldn't be too spicy. We really enjoyed the flavors in this dish.

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