Ingredients:

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 head escarole, rinsed and roughly chopped (about 8 cups, 200 g)
  • 1 can (15 ounces or 425 g) cannellini beans, drained and rinsed
  • ½ teaspoon salt, to taste
  • ¼ teaspoon black pepper, freshly ground
  • Red pepper flakes, to taste (optional)
  • Juice of ½ lemon
  • Grated Parmesan cheese, for serving (about ¼ cup, 25 g)
  • Fresh herbs (parsley or thyme), chopped

Instructions:

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Add the chopped escarole in batches, allowing it to wilt down before adding more.
  4. Sprinkle salt, pepper, and red pepper flakes (if using) over the escarole.
  5. Stir in the rinsed cannellini beans until warmed through, about 3-5 minutes.
  6. Squeeze lemon juice over the dish and toss to combine.
  7. Remove from heat and garnish with grated Parmesan and fresh herbs before serving.