2 lb. escarole (cleaned & washed)
1 can cannelini beans
1/4 c. olive oil
2 cloves garlic, crushed
Black pepper to taste

Cook escarole in 4 cups of boiling salted water. Cook until tender. Drain. Saute the garlic and the cannelini beans in the olive oil. Add escarole and black pepper. Serve with Italian bread and salad.