Name: Beans and Greens
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 1 onion , chopped fine; ½ teaspoon table salt; ½ teaspoon pepper; 3 garlic cloves , minced; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon red pepper flakes; 1/2 cup chicken broth; 1 head escarole (1 pound), trimmed and cut into 2-inch pieces; 1 (15-ounce) can cannellini beans , rinsed; 1 ounce Parmesan cheese , grated (1/2 cup)

Why This Recipe Works

Simplicity is key in this popular Pennsylvanian side dish. We began by sautéing some onion, garlic, and rosemary and then added one head of escarole, which we cut into 2-inch pieces. Once the greens were wilted, we added some drained canned cannellini beans, cooked them for a few minutes, and finished the dish by sprinkling some nutty Parmesan cheese and extra olive oil over the mixture before serving.

Before You Begin

Don’t be alarmed by what may seem like the large amount of greens we call for. Once added to the pot, they wilt down significantly within minutes.

Instructions

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, salt, and pepper and cook until softened and beginning to brown, 5 to 7 minutes. Add garlic, rosemary, and pepper flakes and cook until fragrant, about 30 seconds.

Reduce heat to medium-low. Stir in broth, scraping up any browned bits. Stir in escarole; cover and cook, stirring occasionally, until wilted, 6 to 8 minutes.

Add beans and cook, uncovered and stirring occasionally, until escarole is tender, about 5 minutes. Off heat, stir in 1/4 cup Parmesan. Season with salt and pepper to taste. Transfer greens to serving dish. Sprinkle with remaining 1/4 cup Parmesan and drizzle with extra oil. Serve.