Escarole & Beans

Ingredients

2 cups of cooked cannellini beans
1 head of fresh escarole chopped
3 cloves sliced garlic
2 cups of vegetable stock
2 tablespoons of extra virgin olive oil
1/8 cup grated parmesan
salt/pepper
pinch of crushed red pepper flakes

Directions
 

In a large skillet cook garlic in olive oil until fragrant

Add beans, escarole and vegetable stock salt & pepper flakes stirring frequently until the escarole leaves are tender

Smash some of the cannellini beans while stirring to add thickness to your vegetable stock

Cook 5-10 minutes then serve immediately, topped with grated parmesan