Escarole and Beans with Traditional Flavors

Cook the bacon in a substantial pan over a moderately high heat level, flipping it periodically, until it becomes crunchy and golden brown, approximately 7 to 8 minutes. Remove the cooked bacon from the pan with a paper towel and break it into smaller pieces once it has cooled down. Set aside the remaining bacon fat in the pan.

Add a generous amount of olive oil to the reserved bacon drippings and heat it for about 1 minute. Introduce the escarole into the pan, stirring occasionally as it cooks and softens, taking around 3 to 4 minutes. Add minced garlic and stir constantly until it releases its fragrance, roughly 1 minute later. Introduce the beans and chicken broth into the pan, seasoning it with a pinch of red pepper flakes. Allow the mixture to simmer gently for 5 to 7 minutes before serving it in individual portions. Finish each serving by topping it with the crumbled bacon and a sprinkle of Parmesan cheese