Pane Cotto

Yield: 6 portions

2 tablespoons extra virgin olive oil – plus more for drizzling
3 cloves garlic thinly sliced
1 medium white onion – thinly sliced
1 bulb fennel – thinly sliced
1 generous pinch of dried chili flake
2 tsp thyme, picked
2 heads of escarole or bitter greens
1 # cooked sea island red peas or cannellini beans
1 quart vegetables stock or chicken stock
1 loaf of crusty artisan bread – torn
1⁄4 grated parmesan
Salt to taste

Heat 4 quart sauce pan with olive oil, add onion, fennel & sliced garlic and sauté until wilted. Add red pepper and fresh thyme. Add stock and bring to low simmer for 5 minutes. Season with salt to taste. Add beans and escarole and simmer until escarole is tender. Place in an oven proof 2 quart dish and add stale bread to the top and press down to absorb moisture. Bake in 350 degree oven for 15 – 20 minutes until crusty. Add grated cheese and return to oven until melted. Serve with a drizzle of olive oil and crushed red pepper to taste.

Whole Foods Buckhead sponsors items not available from the market vendors. Thanks Whole Foods!