Ingredients

• 4 to 6 cloves garlic, crushed
• 1/8 pound pancetta, sliced and chopped
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
• 2 (14-ounce) cans cannellini beans, drained
• 1 quart prepared chicken stock or broth
• A couple pinches ground nutmeg or fresh grated nutmeg
• Coarse salt and black pepper
• Shaved Parmigiano-Reggiano, for topping
• bread, for mopping

Directions

1. In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes.

2. Add onions and cook 1 or 2 minutes longer.

3. Add the greens and wilt them down to fit them all in the pot.

4. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter.

5. Serve with shaved cheese, bread, and good red wine.

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