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Beans and Greens, or Braised Escarole with Chickpeas
Ingredients
  • 1 head of escarole (about 1 lb, though smaller or larger is fine)
  • ¼ cup (60 ml) olive oil, plus more for finishing
  • 3 garlic cloves, thinly sliced
  • Pinch of red pepper flakes
  • Kosher salt (I use Diamond Crystal)
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 cup chicken broth (I make mine from Better than Bouillon [as do I])
  • 1 lemon [Cath wonders about adding some of the grated zest. Thoughts?]
  • Parmesan, for finishing
Steps
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