February 15, 2022
SERVINGS: 4 to 6 servings
Heat oil in a Dutch oven (or medium pot) over medium heat. Add the garlic and red pepper flakes. Cook until fragrant, 30 seconds.
Add the beans and smash about a quarter of them with a fork. Add the chicken broth, salt, garlic powder, and onion powder.
Bring to a boil. Reduce to a simmer. Cover partly and cook until beans are tender, 20 minutes.
Add the escarole and adjust heat so it is at a very gentle simmer. Cover and cook until escarole is tender and wilted, 10 minutes.
Turn off heat and stir in the Parmesan. Serve with more Parmesan and red pepper flakes on the side.
ARLYN OSBORNE. Designed with Showit.
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