Beans and Greens | America's Test Kitchen

Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 onion, chopped fine
• ½ teaspoon table salt
• ½ teaspoon pepper
• 3 garlic cloves, minced
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1 head escarole (1 pound), trimmed and cut into 2-inch pieces
• 1 (15-ounce) can cannellini beans, rinsed
• 1 ounce Parmesan cheese, grated (1/2 cup)