White Beans with Escarole

6 cups escarole (packed) cut in 1-inch pieces
1 onion, chopped
2 cloves garlic, chopped
1 15-ounce can cannellini beans (rinsed & drained)
3 Tbs. Boyajian Basil Oil
salt & pepper to taste
Parmesan cheese, freshly grated

Wash escarole well, rinse three times in water and drain. Cut into 1-inch pieces. Heat Boyajian Basil Oil in large skillet over medium-high heat. Add onions and sauté until translucent. Add garlic and sauté 1 minute more. Reduce heat to medium and add escarole, beans, salt & pepper. Cook until escarole is wilted and beans heated through. Remove from heat and sprinkle with parmesan cheese. Serve immediately.

Serve as side dish with chicken, steak, salmon, or snapper.

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