Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!
This cousin to the classic frisée au lardons — with its luscious poached egg on top — substitutes white beans and Parmesan for bacon, and, believe me, it’s a fair trade.
1/4 cup olive oil, plus more for garnish
2 garlic cloves
1/2 teaspoon red chile flakes (optional)
1 large bunch escarole (1 to 1 1/2 pounds) (If you can’t find escarole, spinach works too.)
4 cups cooked or canned white beans (two 15-ounce cans)
Salt and pepper
2 teaspoons white vinegar
4 ounces Parmesan cheese (1 cup grated)