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Ingredients
- 4 heads escarole
- 4 to 6 cans cannellini beans (and juice) or 1 lb. white kidney beans
- garlic cloves (as many as desired)
- olive oil
- salt, pepper and garlic powder
Method
- Wash the escarole until water is clear.
- Break into small pieces. Add to boiling water. Cook until soft. Drain.
- If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.
- In a Dutch oven pan, saute the garlic cloves in the olive oil.
- Add beans and greens.
- Season with salt, pepper and garlic powder.
- Add vegetable broth as desired (if you feel it needs more liquid).
- Cover and cook 20 to 30 minutes on low heat.
