Italians frequently combine beans and various greens to make a hearty side dish. Besides escarole, you can use kale, collard greens, or broccoli rabe.

Serves 12

INGREDIENTS

• ¼ pound pancetta, diced
• 1 cup finely chopped onions
• ½ cup finely chopped celery
• 3 tablespoons minced garlic
• 2 large heads escarole, cored, leaves separated, washed, and coarsely chopped
• 2 cups homemade chicken stock or canned low-sodium chicken broth
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 4 cups cooked white beans, baby limas, cannellini beans, or Italian butter beans
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• 2 cups fresh bread crumbs
• 2 cups freshly grated Parmigiano-Reggiano

PREPARATION

1. Preheat the oven to 350°F.
2. Heat a large Dutch oven over medium heat. Add the pancetta and cook until all the fat has rendered and the pancetta is lightly crisped.
3. Add the onions and celery, cover, and cook until soft, about 5 minutes.
4. Add the garlic and cook for 2 minutes more.
5. Add the escarole and toss with the vegetables until well coated, then add the stock, thyme, and sage, cover, and cook until the escarole is tender, about 10 minutes.
6. Stir in the beans and cook for 10 minutes more. Season to taste with salt and pepper.
7. Lightly oil a large shallow baking dish or gratin dish with some olive oil. Scrape in the bean mixture and level the top.
8. Combine the bread crumbs, cheese, and 3 tablespoons oil in a medium bowl and mix until the crumbs are lightly moistened, adding more oil if needed. Sprinkle the crumbs evenly over the bean mixture.
9. Bake for 45 minutes, or until bubbly and the crumbs begin to lightly brown.
10. Serve from the dish.

COOK’S NOTE

• Have some good extra-virgin olive oil on the table for guests to sprinkle over their beans. If you can find new-harvest olive oil, even better.