Beans And Greens - cooking recipe

Ingredients

4 heads escarole
4 to 6 cans cannellini beans (and juice) or 1 lb. white kidney beans
garlic cloves (as many as desired)
olive oil
salt, pepper and garlic powder

Preparation

Wash the escarole until water is clear.
Break into small pieces. Add to boiling water. Cook until soft. Drain.
If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.
In a Dutch oven pan, saute the garlic cloves in the olive oil.
Add beans and greens.
Season with salt, pepper and garlic powder.
Add vegetable broth as desired (if you feel it needs more liquid).
Cover and cook 20 to 30 minutes on low heat.