1. Sauté the Garlic:

• In a large pot or Dutch oven, heat the olive oil over medium heat.

• Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes, until fragrant but not browned.

2. Add the Escarole:

• Add the chopped escarole to the pot. Stir to coat it with the olive oil and garlic. Cook for about 3-5 minutes until the escarole starts to wilt.

3. Add the Beans and Broth:

• Add the drained and rinsed beans to the pot, followed by the vegetable or chicken broth. Stir everything together and bring it to a simmer.

4. Simmer the Dish:

• Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the escarole to become tender. Stir occasionally. Season with salt and pepper to taste.

5. Serve:

• Once the escarole is tender and the beans are heated through, remove the pot from the heat.

• Ladle the escarole and beans into bowls, sprinkle with grated Parmesan cheese if desired, and serve with a wedge of lemon for a fresh, zesty finish.