This dish is a pretty simple mix of ingredients—you probably already have everything at home, besides the escarole. All together, they turn into a warm and comforting mix of delicious flavors that feel like home, family, and troubles melting away. The smell and taste couldn’t be more nostalgic for me. Somehow, whenever I go to Bimpy’s house, he always has a pot of escarole and beans on the stove. Bimpy recommends serving over a nice chunk of crusty bread with Parmesan, a drizzle of olive oil, and a shout of “Say goodbye to your mother-in-law!” meaning it’s so good it could kill someone with joy, and if it’s going to kill someone, it should definitely be your mother-in-law. He has a singular sense of humor—what can I say? When I cook it at home, it makes me think of my dear uncle Phil, who lived with Bimpy until he passed away unexpectedly a few years ago. This dish was Phil’s favorite, and when I miss him, which is often, I make this in his honor.

Serves 8

INGREDIENTS

• Kosher salt
• 2 large heads escarole, roughly chopped
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 6 garlic cloves, crushed
• 1 tablespoon fennel seeds
• ½ teaspoon red pepper flakes
• ½ teaspoon freshly ground black pepper
• 3 (15-ounce) cans cannellini beans
• 4 cups chicken broth
• Crusty bread and freshly grated Parmesan cheese, for serving

INSTRUCTIONS 

1. Bring a large Dutch oven filled with salted water to a boil. Add the escarole and cook until bright green and tender, 3 to 5 minutes. Reserve 2 cups of cooking water, then drain the escarole.

2. Wipe out the Dutch oven, then add the olive oil and heat it over medium-high heat. When the oil is shimmering, add the garlic, fennel seeds, pepper flakes, black pepper, and a pinch of salt. Cook, stirring frequently, until the garlic and fennel are fragrant, about 1 minute. Stir in the escarole and beans (including their liquid), then add the chicken broth. Give it a stir, then add as much reserved escarole water as you like (depending how soupy you want your dish).

3. Bring to a simmer and cook until the beans are warmed through, about 5 minutes. Taste for seasoning before serving with crusty bread and lots of Parmesan.