escarole and beans

http://dinersjournal.blogs.nytimes.com/2008/02/19/recipe-of-the-day-escarole-and-beans/ 

we added egg and sprinkled some panko on it.

Ingredients

• 1/3 cup extra virgin olive oil
• 1 tablespoon sliced garlic
• 4 anchovy fillets, or to taste, optional
• 1 fresh or dried chili, stemmed, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste
• 1 pound escarole, radicchio, endive or other bitter green, trimmed, washed and dried
• 1 cup cooked white beans
• 3 cups chicken stock or water
• Salt and pepper to taste

Method

• 1. Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with anchovies and chilies. Stir occasionally until garlic begins to color. Add escarole and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.
• 2. Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve.
• Variations:
• * Escarole and Beans With Meat: As above except omit anchovies and begin by browning 1/4 pound bacon, 1/2 pound crumbled sausage or 1/8 pound prosciutto in 2 tablespoons olive oil.
• * Escarole and Beans With Crouton and Parmesan -- While soup is cooking, toast 8 1-inch thick slices of French or Italian bread (it can be quite stale). Put in bottom of bowls and sprinkle with freshly grated Parmesan to taste. Or you can add about 1 cup cooked rice or small noodles to soup when it is nearly done.
• * Escarole and Beans With Vegetables -- When you add stock or water, add 1 chopped tomato (or a couple of chopped canned tomatoes), 1/2 cup finely chopped carrot (remember: it must cook quickly), and 1/2 cup finely chopped celery.