Greens and Beans

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil pushing the escarole further into the water as it wilts until it is fork-tender 3 to 5 minutes; drain.

Pour olive oil into the pot and place over medium heat. Cook and stir garlic 1 teaspoon salt black pepper and red pepper flakes in hot oil until the garlic is soft 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.