White Beans and Escarole

 

Ingredients:

• 5 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• 3 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan (chunk)
• Salt and freshly ground black pepper
• Freshly grated Parmigiano cheese for serving

Preparation:

1. Prepare escarole: chop off the bottom root then cut the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Cut out the hard steam in the middle of the leaf and discard. Chop escarole and set aside until ready to use. 
2. Drain bean liquid and rinse beans. Set aside. 
3. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
4. Add the escarole and saute until wilted about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, remaining olive oil, and Parmigiano cheese chunk. Cover and simmer until the beans are heated through, about 5-8 minutes. Stir occasionally. 
5. Season with salt and pepper, to taste. Add grated Parmigiano cheese and serve with crusty bread. 

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