4 to 6 cloves garlic, crushed

1/8 lb. pancetta, sliced and chopped

2 T. (2 turns around the pan in a slow stream) extra-virgin olive oil

1 medium onion, chopped

2 lb. escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)

2 (14-oz.) cans, cannellini beans, drained

1 quart prepared chicken stock or broth

A couple pinches ground nutmeg or fresh grated nutmeg

Coarse salt and black pepper

Shaved Parmigiano-Reggiano, for topping

Warm, crusty bread, for mopping

 

In a deep, large, heavy pot over moderate heat, sauté garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer. Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.