Braised Escarole and Cannellini Beans

Total Time: 25 Minutes Serves: 4

¼ cup extra-virgin olive oil, plus more for finishing
2 large carrots, peeled and diced
1 medium onion, diced
2 large cloves garlic, minced
¼ dry white wine
4 cups dried, cooked or canned, drained cannellini beans
1 bay leaf
¼ teaspoon red pepper flakes
½ cup freshly grated Parmesan, plus more for finishing
24 ounces chicken stock
6 cups coarsely chopped escarole (I used red kale)
Sea salt
Freshly ground black pepper
Sliced country bread, toasted and drizzled with olive oil, parmesan and rosemary for serving

1. Heat oil in a large pan over medium heat. Sauté onions, garlic and carrots together until onions become translucent, 3 minutes. Add white wine until reduced. Add beans, bay leaf, red pepper, cheese and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes more. Season with salt and pepper to taste.

2. To serve, divide escarole and beans evenly among 4 serving bowls. Garnish with freshly grated cheese, drizzle with olive oil and serve with warm, olive-oil-rubbed, rosemary, and parmesan toast.

Original source: http://www.wsj.com/articles/lenny-russos-recipe-for-braised-escarole-and-cannellini-beans-1475688489 I thought it could use a little more acidity, so I added white wine with the vegetables. The toast was nicely done in the oven with rosemary and parmesan.