Step 1

Fill a large pot with water, cover and bring to a boil over high heat.

Step 2

Add the endive to the boiling water and cook it uncovered, pressing the endive down as it wilts. Boil for 8-10 minutes or until tender, then drain, saving 1/4 cup of the water.

Step 3

In the same pot, heat the olive oil on medium. Add the garlic and cook for a few minutes, taking care not to burn it. Stir in the red pepper flakes.

Step 4

Add the drained and rinsed beans along with the vegetable broth, and reserved water from the greens.  Reduce the heat to low and continue to cook for 5 minutes. Season with salt and pepper to taste.

Step 5

Stir the drained endive into the bean mixture; cook and stir for an additional 5 minutes.

Step 6

Remove the Greens and Beans from the stovetop and place them on a platter. Add a sprinkling of fresh grated parmesan cheese and a drizzle of olive oil just before serving. To soak up all the flavorful juice, serve with a piece of crusty bread. Enjoy!