Escarole and Beans Recipe

Ingredients

• 1 large head escarole, washed and chopped
• 2 cans cannellini beans, drained and rinsed
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 cup vegetable or chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat
2. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant
3. Add chopped escarole in batches, stirring until wilted
4. Season with salt and black pepper to taste
5. Add drained cannellini beans and broth to the skillet
6. Bring to a simmer and cook for 10-15 minutes until beans are heated through
7. Stir in grated Parmesan cheese until melted
8. Taste and adjust seasoning if needed
9. Garnish with fresh parsley before serving
10. Serve warm as a side dish or over pasta