1 head or family serving of escarole (you may substitute green's of your choice)
2 good size cloves of garlic, chopped or split and mashed
2-3 oz. olive oil
1 can (2 c. size) Great Northern Beans (you may substitute)
Salt to taste

Clean and separate the leaves of the greens. Rinse thoroughly. Use sufficient water to cook until tender.

Meanwhile, in a large pot saute garlic in olive oil - discard garlic when it begins to change color. If you prefer to retain the garlic as part of the meal, stop it from cooking prior to its changing color.

Move greens from cooking water to large pot with oil without shaking off excess water. Add beans and simmer over low heat for about 15 minutes.