2 heads escarole
1 (19 oz.) can cannellini beans
1/4 c. chicken broth
Garlic powder

Wash escarole, break into bite size pieces, tearing from sides of thicker, lower stems. Put into large fry pan with only water clinging to leaves from washing. Coarsely chop one large onion over escarole. Cover and steam until tender (about 5 - 8 minutes). Drain most of liquid from canned beans; add beans to escarole and onions and sprinkle with garlic powder. Heat slowly, adding only enough broth to moisten.