Old-World Escarole and Beans

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1 large head escarole, trimmed and chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 3 cups vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute.
2. Add the escarole and red pepper flakes and cook, stirring occasionally, until the escarole is wilted, about 5 minutes.
3. Add the cannellini beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
4. Remove from the heat and stir in the Parmesan cheese. Serve hot.

Interesting Facts

• Escarole is a type of endive, a leafy green vegetable.
• Cannellini beans are white kidney beans that are often used in Italian dishes.
• This dish is a classic Italian recipe that is often served with a crusty loaf of bread.