Beans And Escarole - cooking recipe

Ingredients

2 heads escarole
1/4 c. olive oil
2 cloves garlic, split in half
2 tomatoes, peeled, seeded and diced
1 tsp. salt
2 (19 oz.) cans cannellini beans or 4 c. fresh cooked beans
freshly ground black pepper

Preparation

Wash the escarole and cut it into 1-inch strips.
In a large pot, heat the oil and garlic for 2 minutes.
Discard the garlic, add the tomatoes and salt, cover and cook 5 minutes.
Take the escarole out of the water and put it in the pan with the water that clings to the leaves.
Cover and cook about 15 minutes, stirring now and then.
Add the beans and black pepper and cook 15 minutes more.
Makes 6 servings.