Escarole and Cannellini Beans

I was inspired to make this dish after watching Italian food doyen, Lidia Bastianich, make this on her PBS Saturday lineup of cooking shows. I'm not a vegetarian, but this combo just looked so hearty and delectable. I perused other versions of this recipe online, and decided to try one without the tomato sauce that Lidia incorporates in hers - just an instinctive personal preference. Dried beans cooked in water/broth before adding to the veg seems traditional, but canned beans are a convenient and perfect substitute, especially if you're pressed for time.

INGREDIENTS:

4 tbsp. olive oil

6 cloves garlic, minced

1/4 tsp. red pepper flakes

2 heads of escarole, root end cut off, rinsed and sliced into large sections

1/2 cup water

2 16-oz. cans cannellini beans or white beans

1 tbsp. kosher salt

1 tsp. black pepper

Grated or shaved parmesan cheese, for garnish

1. Heat 4 tbsp. olive oil in a large pan or Dutch oven over medium heat; add the minced garlic and red pepper flakes and stir frequently for about 30 seconds until fragrant

2. Add the sliced escarole and stir to combine. Season with 1 tsp. salt and 1 tsp. pepper. Let simmer for about 5 minutes until wilted.

3. Stir in 1/2 cup water, 2 cans of beans (including any liquids), and season with another 2 tsp. kosher salt. 

4. Bring mixture up to a boil, then reduce heat to medium low. Cover and cook another 5 minutes or until the escarole is very tender.

5. Ladle the mixture into serving bowls and garnish with grated or shaved Parmesan.