RECIPE: Sauteed Escarole with Garlic and Cannellini Beans

Ingredients:

2 garlic cloves, sliced

4 tablespoons olive oil

2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry

1 can cannellini beans, rinsed and drained

  

Directions:

In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.