Warm White Bean and Escarole Bowl

Warm olive oil in a large deep skillet or wide pot over medium heat. Add sliced garlic and red pepper flakes. Cook 1–2 minutes until the garlic is golden and fragrant but not burnt.

Add the chopped escarole in batches, turning with tongs as it wilts. Once all the escarole is in the pan, add the chicken stock and cook 4–5 minutes until tender.

Add the drained cannellini beans to the pan. Stir to combine with the escarole and garlic. Cook 2–3 minutes until the beans are heated through and have absorbed some of the flavour from the pan.

Add lemon juice, salt, and black pepper. Taste and adjust seasoning — the escarole will be slightly bitter, which is balanced by the beans and lemon.

Divide the escarole and bean mixture between four bowls. Grate parmesan over the top and drizzle with a little extra olive oil if desired. Serve hot.