Easy & Delicious Sautéed Escarole Beans: A Comforting…

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 head escarole, rinsed and roughly chopped (about 8 cups, 200 g)
• 1 can (15 ounces or 425 g) cannellini beans, drained and rinsed
• ½ teaspoon salt, to taste
• ¼ teaspoon black pepper, freshly ground
• Red pepper flakes, to taste (optional)
• Juice of ½ lemon
• Grated Parmesan cheese, for serving (about ¼ cup, 25 g)
• Fresh herbs (parsley or thyme), chopped