Escarole with Cannellini Beans

Ingredients

• 1 sweet onion, halved
• 1 head of garlic, halved crosswise
• 1 medium carrot, scrubbed
• 2 sprigs parsley
• 2 3-inch sprigs rosemary
• 2 sprigs sage
• 2 cups dried cannellini beans, soaked overnight, drained
• ½ teaspoon freshly cracked black pepper
• Kosher salt
• 6 tablespoons olive oil, divided
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1 tablespoon chopped parsley
• ½ teaspoon crushed red pepper flakes
• 1 head of escarole, leaves torn
• 1 ounce finely grated Parmesan
• Kosher salt, freshly ground pepper

Steps

Beans

1. Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper and 8 cups water to a boil in a large saucepan, skimming surface foam as needed. Lower the heat and simmer gently, stirring occasionally and adding water as needed to keep the beans submerged, until tender, 75–90 minutes. Salt generously and cool the beans in their liquid, then discard the vegetables and herbs.
2. The beans can be cooked 4 days ahead and kept covered and chilled.

Escarole and Assembly

1. Heat 4 Tbsp. oil in a large pot over medium heat. Cook garlic, stirring occasionally, until softened and beginning to brown at the edges, about 3 minutes. Add bay leaves, parsley and red pepper flakes and cook with constant stirring until fragrant, about 30 seconds. Stir in escarole a handful at a time, allowing each batch to wilt before adding more, until all is wilted, about 5 minutes. Add ½ cup water and bring to a simmer. Reduce heat, cover and cook with occasional stirring at a gentle simmer until very tender, 20–25 minutes. Add 2 cups beans and 1 cup bean cooking liquid, bring to a simmer and season with salt and pepper. Stir in Parmesan a little at a time, then the remaining 2 Tbsp. oil, and divide among bowls.