Ingredients

• ¼ cup olive oil
• 3 cloves garlic, thinly sliced
• Pinch (about 1/16 tsp) crushed red pepper flakes (but more if you like a bit more kick)
• 1 large head escarole, washed well and roughly chopped (more to taste, trust your gut)
• 2 (15 oz) can cannellini beans, drained and rinsed (juice from one can if you like it creamy)
• ½ cup chicken broth
• ¼ cup chicken stock (unsalted)
• Small Rind of Parmigiano Reggiano or Pecorino Romano

Instructions

1. Prepare the Escarole
   Wash the escarole thoroughly to remove any grit. Chop it into large bite-size pieces and set aside.
2. Heat the Olive Oil
   In a large pot or deep sauté pan, heat the olive oil over medium heat.
3. Sauté the Garlic
   Add the sliced garlic and cook gently until fragrant and lightly golden, about 1–2 minutes. Stir constantly so the garlic does not burn.
4. Add Red Pepper Flakes
   Stir in the crushed red pepper flakes and cook for about 30 seconds to release their flavor.
5. Cook the Escarole
   Add the chopped escarole to the pot. Toss it in the oil and garlic and cook until it begins to wilt down, about 3–4 minutes.
6. Add Beans and Liquids
   Stir in the cannellini beans, chicken broth, and chicken stock. Add the Pecorino Romano rind to the pot.
7. Simmer
   Bring the mixture to a gentle simmer and cook for 10–15 minutes, allowing the flavors to meld and the escarole to become tender.
8. Finish the Dish
   Remove the Pecorino rind. Taste and adjust seasoning if needed.
9. Serve
   Ladle into bowls and top with grated Pecorino Romano if desired. Serve with crusty bread for a traditional Italian comfort meal.