3 slices bacon, diced 1/4 to 1/3 cup chopped onion Olive oil 4-5 cloves garlic, minced (or to taste) 1 head escarole, coarsely chopped Salt and pepper 1 (15 ounce) can cannellini beans, drained Chicken or vegetable broth Grated Parmesan cheese, to serve
Cook the bacon in a large skillet until almost brown. Add the chopped onion and continue cooking until the onion is tender and the bacon is brown and crisp, about 2-3 minutes. Transfer the mixture to a plate. Leave some of the bacon fat in the skillet.
Add 1-2 tablespoon of olive oil to the skillet (depending on how much bacon fat was left). Add the garlic and cook for just 20-30 seconds. Add the escarole and use tongs to toss it with the garlic in the skillet. Season with salt and pepper. Cook for 3-4 minutes to wilt the escarole, adding a little broth to keep the mixture from drying out. Add all or some of the beans (depending on how much the escarole has wilted). Sometimes the whole can of beans is too much to make an even ratio of beans to escarole. Cook another 2-3 minutes, again adding more broth to keep the mixture slightly creamy but not soupy. Stir in the bacon and onions and cook for another minute. Serve with Parmesan cheese sprinkled on each serving.
Serve as is or with slices of crusty Italian bread .