Beans and Greens
Serves 4

2 bunches of escarole
1/2 cup olive or vegetable oil
4 garlic cloves
15 ounce can cannellini beans or cooked dried beans equal to 2-2 1/2 cups
1/2 cup butter
Red pepper flakes to taste
1/4 cup freshly grated Parmesan cheese
Garlic powder to taste
Freshly ground black pepper to taste

Clean escarole and cut into strips. Boil in salted water until
tender-drain well. Heat oil in a large skillet and saute the garlic
until lightly brown. Remove the garlic from the pan (I add it back
in at the end) and add the escarole and saute a few minutes. Add
the cooked beans and 1/4 cup butter. Simmer a few minutes and
season with salt, pepper and red pepper flakes. Stir in the Parmesan
cheese and add a little garlic powder if using.