Lemony White Beans with Anchovy and Parmesan

¼ cup olive oil

4 cloves garlic, sliced thin

4 anchovy fillets

1 TBS capers

1 tsp red pepper flakes

2 cans white beans (with liquid)

coarse salt tt

1 head escarole, trimmed and torn into pieces

½ cup parsley leaves

½ cup basil leaves

parmesan, shaved

lemon, halved

1. Sautee garlic in olive oil until lightly toasted
2. Add anchovy, capers, pepper flakes, sautee until anchovies melt
3. Add beans, salt lightly, sautee a few minutes
4. Add ⅔ of the escarole, sautee until wilted
5. Transfer all to serving bowl, mix in remaining ⅓ escarole
6. Scatter parsley and basil, top with parmesan, squeeze lemon over all