Warm the olive oil in a large skillet over medium heat. Add the chopped escarole, garlic, and red pepper flakes. Season with salt and pepper, and cook for a few minutes until the escarole is wilted. Pour in ½ cup vegetable broth, and simmer uncovered for 5 minutes.
Add the can of white beans with the juices and another ½ cup vegetable broth. Simmer, stirring occasionally, for 10 minutes to allow the flavors to meld. Taste, and adjust seasonings as desired.
Divide the beans and escarole into serving bowls and sprinkle with parmesan cheese if desired. Spoon the dish over crunchy bread, or eat it with a spoon and have bread on the side. Enjoy!
Look for escarole in the section with other heads of lettuce at the grocery store. Be sure to rinse the leaves thoroughly to remove dirt.
This dish is best served right away, and leftovers do not keep well in the fridge.
You can also serve it over pasta instead of with bread.
Nutrition facts do not include the bread, cheese, or salt added during cooking.