Escarole & Beans Recipe

In a large pot, heat the 3 Tbs olive oil over medium heat. Add the 2 garlic cloves, minced, and sauté until they just start to turn golden, about 1-2 minutes. You want them fragrant, not browned.

Add the 1 can cannellini beans (juice included), salt, pepper, and 1/4 tsp pepper flakes to the pot. Stir to combine and heat through, then pour in the 1/2 cup vegetable broth. Bring it to a gentle simmer and cook for 10 minutes, stirring occasionally.

Toss in the washed 1 head escarole and cover the pot with a lid. Check every so often and stir, allowing the greens to wilt down. Turn the heat off once the escarole is just wilted and tender, but still has some bite — you don't want to overcook it.