Escarole And Beans - cooking recipe

Ingredients

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

Preparation

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 saute 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.