Escarole and Beans with Garlic Toast

Instructions

1. 1

   Wash the escarole well (grit hides at the base) and chop into wide ribbons.

2. 2

   Warm 3 tbsp olive oil with 5 sliced garlic cloves and the pepper flakes in a large pot over medium heat 2 minutes until fragrant.

3. 3

   Add the escarole by handfuls, letting it wilt, then add the broth and drained beans. Simmer 10 minutes until tender and brothy.

4. 4

   Toast thick slices of bread, rub them with the remaining cut garlic clove, and drizzle with the last of the oil.

5. 5

   Season the greens and beans with salt and a squeeze of lemon and ladle into bowls over or beside the garlic toast.