Escarole and Beans

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion (sliced)
• 4 cloves garlic (chopped)
• pinch red pepper flakes
• 1 large head escarole (chopped, washed and dried)
• 1 1/2 cups vegetable (or chicken broth, divided)
• 2 15 ounce cans cannellini beans (drained and rinsed)
• salt and pepper to taste

Instructions

1. 1

   Add olive oil to a large pot over medium heat.

2. 2

   Once hot, add onions, garlic and red pepper flakes and sauté for about 5 minutes until onions are softened and garlic fragrant.

3. 3

   Add the prepared escarole and half the broth to the pot. Cover and cook until the escarole is completely wilted, about 10 minutes.

4. 4

   Remove the cover, add the remaining broth and cannellini beans. Stir to combine and cook uncovered for 10 more minutes.

5. 5

   Season to taste with salt and pepper. Serve warm with crusty bread, extra red pepper flakes and/or fresh parmesan cheese or nutritional yeast.