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5 minutes
20 minutes
25 minutes
- 2 slices bacon
- 1 tablespoon olive oil
- 1 head escarole, coarsely chopped
- 2 cloves garlic, pressed
- 1 (15 ounce) can chicken broth
- 1 (15.5 ounce) can cannellini beans, rinsed and drained
- 0.125 teaspoon crushed red pepper flakes
- 2 tablespoons grated Parmesan cheese
- Fry bacon in a large skillet until crisp, about 7 to 8 minutes. Remove bacon and keep the drippings in the pan. Mix in olive oil, heat for 1 minute. Add escarole, cook and stir for 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in chicken broth and beans, add red pepper flakes. Simmer for 5 to 7 minutes. Serve in bowls, topped with crumbled bacon and Parmesan cheese.
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