1 head of Escarole, cut into bite size pieces
2 tbsp. extra virgin olive oil
2 cloves garlic, sliced thin or minced
salt and pepper to taste
1/2 tsp. red chile flakes
1 cup chicken broth or vegetable broth or water
1 can cannellini beans
pecorino romano cheese
Clean and rinse escarole in large basin of water to rid greens of sand and grit.
In a large pot, heat olive oil, add garlic and saute for 1 min
add escarole, salt, pepper, red chili flakes, chicken broth and
simmer for 5 minutes until escarole wilts, add beans and simmer for 15- 20 minutes or until escarole is tender, add more broth if necessary. adjust seasoning, sprinkle with cheese and serve immediately with large loaf of toasty italian bread to soak in broth. so delicious and so nutritious... a great lunch on a cool autumn day..
Credit to Kathleen Barbato, 3italiansisters.com
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