Beans and Greens

Name: Beans and Greens
Yield: Serves 4
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)

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Appears in Cook's Country February/March 2016, Cook's Country TV

This old-school favorite is a comforting reminder that simpler is better.

SERVES4

TIME35 minutes

has video

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...

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