Ingredients

• 1 teaspoon salt
• 2 heads escarole , cut into 2-inch pieces
• 0.25 cups olive oil
• 3 cloves garlic , pressed
• 1 teaspoon salt , or more to taste
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 1 , 15 ounce
• 1 tablespoon Parmesan cheese , Optional

Instructions

1. 1 Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
2. 2 Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition per serving