Step 1

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, salt, and pepper and cook until softened and beginning to brown, 5 to 7 minutes. Add garlic, rosemary, and pepper flakes and cook until fragrant, about 30 seconds.

Step 2

Reduce heat to medium-low. Stir in broth, scraping up any browned bits. Stir in escarole; cover and cook, stirring occasionally, until wilted, 6 to 8 minutes.

Step 3

Add beans and cook, uncovered and stirring occasionally, until escarole is tender, about 5 minutes. Off heat, stir in 1/4 cup Parmesan. Season with salt and pepper to taste. Transfer greens to serving dish. Sprinkle with remaining1/4 cup Parmesan and drizzle with extra oil. Serve.