A Bunch of Flavor - richmondmagazine.com

Ingredients

• 2 large bulbs fennel, greens removed
• 4 cloves garlic
• 2 medium heads escarole
• 1 tablespoon olive oil
• 1 piece Parmesan rind, 2 to 4 inches
• 2 cans butter beans (15.5 ounces), drained and rinsed
• 2 quarts chicken stock
• Juice of 1 lemon
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 2 tablespoons oil (You can use a good olive oil, lemon oil or, as mentioned, the oil from a jar of anchovies.)