Beans and Greens
2 tablespoons olive oil
1 small onion, diced
1 clove garlic
1/4 teaspoon red pepper flakes
1 head of escarole, cleaned and chopped
1 cup chicken stock
2 cups of cooked beans
Heat the oil in a large skillet. Add the onion and sauté over medium heat until the onion is soft. Add the garlic and red pepper flakes. Cook for a minute then add the chicken stock and escarole. Cover and cook until the escarole is wilted. Add the beans and cook until they are heated through. Serve with grated romano cheese.