- ¼ cup diced salt pork or bacon
- 1 head escarole, rinsed well and torn into bite-sized pieces
- Pinch hot pepper flakes
- ½ cup cooked white beans (drained)
- 2 cups water
- Salt and freshly ground
- black pepper to taste
- Freshly grated Parmesan cheese
- Heat the oil in a 2-quart saucepan. Add the salt pork and saute until it releases its fat and begins to brown. Stir in the escarole, cover, and let cook 3 to 5 minutes, until the leaves wilt.
- Season with hot pepper flakes. Add the beans, water, salt, and pepper. Bring to a boil, lower the heat, and simmer 5 minutes. Taste and adjust seasoning.
- Serve with lots of pepper and Parmesan.