Stewy White Beans with Escarole, Garlic, and Sizzled Rosemary

food52.com

Sara H

1 medium head escarole, about 1 pound (or substitute curly kale or mustard greens)

¼ cup olive oil

1 large sprig rosemary, plus more for frying (optional)

2 dried chiles de arbol (or substitute ½ teaspoon crushed red pepper flakes)

3 garlic cloves, smashed

Salt, for seasoning

2 15-ounce cans white beans, drained and rinsed

1 cup vegetable or chicken stock

Rind of Parmesan, Grana Padano, or pecorino (optional)

½ of a lemon

Any of the above cheeses, for garnishing

Canola oil, for frying (optional)

Directions at food52.com

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