Beans and Greens

Name: Beans and Greens
Total time: 1 h 20 min
Ingredients: 3 bunches fresh escarole, cleaned, trimmed and cut into chunks; 3 Tablespoons olive oil; 5-6 garlic cloves, half of them whole, the other half minced or pressed; Crushed red pepper flakes, to taste (depending how spicy you want it- start with less, you can always add more later); 2 14.5 ounce cans cannellini beans, rinsed and drained; 1-2 14.5 ounce cans chicken broth (if you use two it will be more like a soup); Romano cheese, to taste

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Total: 80

Servings: 6

Ingredients

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3 bunches fresh escarole, cleaned, trimmed and cut into chunks3 Tablespoons olive oil5-6 garlic cloves, half of them whole, the other half minced or pressedCrushed red pepper flakes, to taste (depending how spicy you want it- start with less, you can always add more later)2 14.5 ounce cans cannellini beans, rinsed and drained1-2 14.5 ounce cans chicken broth (if you use two it will be more like a soup)Romano cheese, to taste

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Instructions

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Step 1

Boil the escarole for 5 minutes to par cook. You may need to do it in batches so as not to overload the pot. Drain and set aside. Note: you can also just add the greens raw in later steps but I learned to par cook them first.

Step 2

While the escarole is boiling, heat the oil over medium high heat.

Step 3

Add 3 cloves of whole garlic and crushed red pepper flakes to taste (the more you add the spicier it will be- I encourage you to at least add a little). Stir and turn the garlic often until it is golden brown (keep an eye on it, if it burns you'll have to clean the pan and start over again).

Step 4

Once the garlic cloves have been removed, add the beans, broth and using a garlic press, add the remaining garlic cloves into the pan. Cook for a couple minutes stirring frequently.

Step 5

Add the escarole and reduce the heat to medium low. Cook for 15-20 minutes uncovered, stirring periodically.

Step 6

Sprinkle with Romano cheese to taste (this replaces salt) and serve immediately.