Serves 3-4

Ingredients:

1 head escarole, any brown leaves discarded or trimmed

1/4 cup olive oil

4 garlic cloves, thinly sliced

1 15 oz can cannellini beans or 2 cups cooked fresh 

pinch red pepper flakes

kosher salt

pepper

1 Lemon, quartered 

Method:

Wash the escarole very well in water and shake to dry.  It’s ok if the leaves still have water on them this will create a braising liquid.  

Heat olive oil over medium heat in a braising pan or a sauté pan with sides.  Add garlic and cook until pale gold, about 1 min.  Add a pinch of red pepper flakes and toast for another 30 seconds.  add escarole (in batches if necessary) and cook until wilted.  Add a little bit of water or bean broth (if made from scratch) if pan is too dry. Season with salt and pepper.  Add beans and season with salt and pepper.  Cook over low heat, stirring occasionaly until flavors are melded, about 3-5 minutes.  Serve with quartered lemons.