Ingredients
1 head escarole, torn into pieces
1 can drained and rinsed cannellini beans
1 tablespoon extra-virgin olive oil
2 teaspoons anchovy paste
Fresh lemon juice
Shaved Parmesan
Freshly ground pepper
Preparation
In a large skillet, saute escarole, cannellini beans, olive oil, and anchovy paste. Finish with lemon juice, Parmesan, and ground pepper.
