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Beans and Greens
Ingredients
  • 2 tablespoons olive oil
  • 5 cloves garlic, chopped
  • ¼ teaspoon red chili flakes
  • 2 large heads escarole or 2 large bunches kale (about 2 ½ pounds), washed and chopped
  • 2 ½ cups low-sodium vegetable or chicken broth, divided
  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 teaspoon freshly ground black pepper
  • Salt, to taste
  • 2 to 3 tablespoons freshly grated Parmesan cheese
  • ½ loaf sliced Italian bread, for serving
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