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.