Italian White Beans & Escarole

Drain the beans, rinse, and drain again. In a large pot or Dutch oven, heat the olive oil over medium heat, add the garlic and cook for one minute until the garlic is fragrant but not browned. Add the chicken stock, the drained beans, red pepper flakes, 2 tsp salt and 1 tsp pepper. Bring to a boil, lower the heat, and simmer uncovered for 5 minutes. With a potato masher or large spoon, mash half of the beans in the pot and simmer uncovered for 5 minutes.

Meanwhile, stack the escarole leaves on top of each other and cut them crosswise into 3-inch strips. Add the greens to the pot, cover, and steam the greens over medium heat for 3 to 5 minutes, until tender, stirring the greens into the beans about halfway through. Off the heat, stir in the Pecorino and Parmesan cheeses, taste for seasonings and serve warm.