Instructions:

1. 1. Bring a large pot of generously salted water to boil.
   2. In a sink or large bowl, soak Endive in water to clean. Drain well.
   3. Trim the endive about 2 inches above the root. Don’t worry about the thicker stems, they will soften when cooked.
   4. Add the endive to the pot and boil until fully tender, about 5-10 minutes. Reserve half a cup of cooking water.
   5. Drain endive and rinse with cold water. Pat endive dry to remove the water then roughly chop.
   6. In a wide pan, lightly sauté the garlic in 2 Tbsp of olive oil until lightly golden and fragrant, being careful not to burn.
   7. Add the red pepper flakes and sauté for a few seconds. Immediately add the chopped endive, beans and reserved cooking water.
   8. Let mixture simmer for a few minutes until the sauce has thickened, carefully stirring occasionally; making sure not to break up the beans. Add salt and pepper as desired.
   9. Serve with a healthy drizzle of high-quality olive oil, a squeeze of fresh lemon juice and more chili flakes to taste.
   10. Serve with toasted sliced baguettes and top with parmesan cheese (optional)