1 head of escarole (about 1 1/2 lb.)
1 tsp. salt
3 tbsp. olive oil
2 cloves garlic, minced
1 can cannellini beans
Salt and freshly ground pepper

Remove core from escarole and wash under cold water until completely cleaned. Discard discolored and tough outer leaves. Place in a large pot with salt. Cover with water and bring to a boil. Lower heat and boil gently 8 - 10 minutes. Drain. In same pot, heat oil and sauté garlic 3 minutes. Add cannellini beans. Simmer 5 minutes. Add escarole and toss to mix. Salt and pepper to taste. Cook another 2 minutes and serve.