Escarole and Beans

1 tablespoons extra virgin olive oil
6 cloves garlic chopped
Pinch of red pepper flakes
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Heat olive oil in a Dutch oven over medium heat. Add in garlic and red pepper flakes and saute until fragrant.

Toss in escarole along with 1/2 cup of broth, dried oregano, salt, and pepper. Stir well, pop on a lid, and simmer for 5 minutes.

Remove the lid, pour in the beans and the liquid from the can along with the remaining chicken broth. Simmer for 10-15 more minutes, or until the greens have wilted down and are tender.

Ladle into your favorite bowl and top with freshly grated parmesan cheese, red pepper flakes, and an extra drizzle of olive oil.