Beans and Greens
This old-school favorite is a comforting reminder that simpler is better.
Why This Recipe Works
Simplicity is key in this popular Pennsylvanian side dish. We began by sautéing some onion, garlic, and rosemary and then added one head of escarole, which we cut into 2-inch pieces. Once the greens were wilted, we added some drained canned cannellini beans, cooked them for a few minutes, and finished the dish by sprinkling some nutty Parmesan cheese and extra olive oil over the mixture before serving.