Escarole and Beans

Fill a large pot with sufficient water to reach approximately 2 inches in depth; place it on the stovetop and bring the water to a rolling boil. Introduce 1 teaspoon of salt into the boiling liquid; then, add the escarole leaves to the pot. Continue to cook the escarole at a rolling boil, gently coaxing it further into the water as it begins to soften and wilt, until it reaches a tender texture that can be pierced with a fork, typically within 3 to 5 minutes; remove the escarole from the pot and set it aside.

Next, heat a generous amount of olive oil in the same pot over medium heat. Cook and stir the minced garlic, 1 teaspoon of salt, black pepper, and a pinch of red pepper flakes in the hot oil until the garlic becomes soft and fragrant, usually within 3 to 5 minutes. Then, combine the drained escarole leaves with the cannellini beans in the pot; continue to cook and stir until the beans are heated through, typically within 5 to 10 minutes. Finally, sprinkle a generous amount of Parmesan cheese over the mixture just before serving.