Escarole and White Beans with Crusty Bread

  • 8 oz. can of chicken broth or 1 cup fresh
  • 1/4 cup extra virgin olive oil (first cold pressed) more for on top when serving
  • 1-2 large heads escarole
  • Salt, pepper and cayenne pepper to taste
  • 1/4 teaspoon of each oregano, basil, parsley, we used all fresh ingredients when possible
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cloves minced garlic
  • 2 (16 ounce) cans cannellini beans, drained
  • plenty of pecorino Romano cheese
  • 3 sprigs fresh parsley, chopped

Boil escarole separately until tender about 35 minutes, drain. For canned beans method- Heat 1/4 cup olive oil in a large skillet over medium heat and sauté garlic till brown, add boiled escarole and coat with oil and garlic flavors.  Add the broth. Season with salt, pepper, and crushed red pepper flakes and other seasonings. Stir in cooked beans at this point and heat thoroughly and serve over bread.

[print-me target=”.post-content”]