6 heads of escarole, washed, cut leaves in half
1 lb. bacon, cut slices in quarters
8 cloves of garlic, minced or sliced thin
2 (15 oz. ea.) cans cannellini (kidney) beans
salt and pepper
crushed red pepper flakes
garlic bread, for dipping

Boil leaves until tender, set aside in colander.

In a pot or Dutch oven, add a little extra virgin olive oil (EVOO) and fry bacon until cooked but not crisp. Add garlic and fry until lightly brown. Add escarole and beans, alternating and stirring to mix. Season with salt, pepper and red pepper flakes, to taste. Cook on low heat for 1 hour.

Serve with garlic bread for dipping.

Serves 6 to 8.

Submitted by: Kay Lori