Greens and Beans

• 3 small heads escarole (approximately 1 1/2 pounds)
• 3 tablespoons extra virgin olive oil
• 6 garlic cloves, sliced into paper-thin slices or minced
• 1/4 teaspoon crushed red pepper (optional)
• 3 cups cooked cannelini or other white beans, including liquid
• Salt and pepper to taste

1. To prepare escarole, cut out core of each head, then cut leaves into bite-sized pieces. Rinse leaves several times in cold water until all the dirt has been rinsed off. Drain escarole of as much liquid as possible prior to sautéing.
2. Combine olive oil, garlic and crushed red pepper in a large sauté or frying pan and heat together over medium heat until garlic begins to lightly brown(approximately 5 to 6 minutes). Be very careful not to burn garlic as it will turn bitter.
3. Once garlic has browned, increase the heat and add drained escarole leaves and sauté, turning frequently with a pair of tongs. This step can be done in batches if necessary. Escarole is finished once it has wilted but is still bright green (approximately 2 to 3 minutes). Transfer sautéed escarole to a colander to drain.
4. Add beans and liquid to the same pan and bring to a simmer over medium heat. Return sautéed escarole to the pan, combine well, and season to taste with salt and pepper. Keep warm until ready to serve. If additional liquid accumulates in the dish as it sits, drain it prior to serving.

Source: Whole Foods website