Gather Ingredients: Make sure all your ingredients are measured and laid out for easy access.

Clean the Escarole: Rinse the escarole leaves under cold water to remove any dirt or grit.

Chop the Escarole: Roughly chop the leaves into bite-sized pieces.

Note: Fresh escarole should be vibrant and crisp. Avoid leaves that are wilted or have dark spots.

Heat the Oil: Place the olive oil in a large pan and heat it over medium-low heat.

Add Garlic: Add the minced garlic to the skillet and sauté until golden and fragrant, about 1 minute.

Warning: Keep an eye on the garlic! It can go from perfect to burnt in a matter of seconds.

Add Escarole: Add the chopped escarole to the skillet.

Season: Sprinkle red pepper flakes, salt, and pepper.

Cook: Stir and cook until the escarole is wilted and tender, about 5 minutes.

Note: The escarole will reduce significantly in volume as it cooks.

Beans In: Drain and rinse the cannellini beans before adding them to the skillet.

Pour Broth: Add the chicken broth and bring the mixture to a simmer.

Simmer: Let everything simmer together for about 10 minutes until the beans are heated through and the flavors meld.

Fact: Escarole is part of the endive family, and while it’s slightly bitter, the cooking process mellows it, giving it a sweeter taste.