1/8 cup olive oil (1/4 cup if more is desired)
1 head escarole washed and chopped
1 16 oz. can beans cannelini or any type you like best
salt and pepper to taste
1 cup chicken broth or stock
Saute escarole in 1 cup of water or defatted chicken stock (canned chicken broth can be used - place can in fridge, let chill, open and skim off top).
Add salt and pepper and cook on medium heat until tender.
Add beans and mix and heat 5 minutes more on low heat.
Sprinkle each dish with Parmesan cheese.
To make a heartier dish:
Add 1/2 cup uncooked small pasta.
Boil pasta until done.
Drain and add to escarole and beans.