1 bunch escarole

1 bunch kale

2 Cups of dried cannellini beans (or two 15.5 oz cans)

3 cloves garlic

2 medium yellow onions

2 Cups chicken stock

4 Cups water

Black pepper

2 table spoons Extra Virgin Olive Oil 

Garlic infused Florida Pure Sea Salt 

Pecorino Romano cheese to taste

 Rosemary Sprig (optional)

Sautee your diced yellow onions in olive oil over low to medium heat.  Once translucent, add the chopped garlic and sautee for another 2 minutes.  Add your roughly chopped kale and escarole to the pot and bring to medium heat and put on the cover.  Let steam for a few minutes stirring occasionally.  Once greens are wilted, add your hydrated beans or cans of beans along with your chicken stock and water- just enough to cover greens.  Added Florida Pure Sea Salt and black pepper to taste.  Place lid back on, raise stove to high heat, and bring to a boil.  Once boiling tilt lid to release steam and lower temp to low.  Cook for another 30-40 minutes stirring occasionally.  Serve with Pecorino Romano cheese and crusty bread on the side and share with those you love.  

Maureen Cacioppo