Ingredients
oilve oil
3 garlic cloves
3 lbs escarole, cleaned and torn in pieces
1 quart of chicken stock
1 can cannelini beans, drained
salt and crushed red pepper to taste
grated locatelli cheese
Preparation
Pour olive oil in deep saute pan just to coat. When oil begins to shimmer, add garlic and saute until golden. Add escarole and saute for a few minutes. Add chicken stock and bring to a boil. Reduce heat to low and add canellini beans. Simmer for about 20 minutes more. Season with salt and crushed red pepper to taste. Serve topped with grated cheese.
