5 sprigs oregano, tied as a bundle
4 anchovy filet (optional)
1 onion, sliced thinly
4 cloves garlic, minced
1 lb specialty beans, Calypso, Marrow, Cranberry etc, soaked overnight
1 head escarole, cut into wide ribbons
2 oz parmesan, cut in wide ribbons with a vegetable peeler
1 lemon, zest and juice
1/4 cup olive oil