Connie G.’s Escarole and Beans
Source: Connie Gallagher

Wash a head of escarole well...even soaking the leaves in a sinkful of water. Drain and dry.

Add a few Tbsp. olive oil to a pot and saute 2 or 3 cloves of minced garlic until light tan in color.

Toss in escarole leaves and saute lightly for a few minutes.

Add 1/4 cup of water. Cover and let steam until cooked (don't over do it).

Add a can of white cannellini beans with juice and heat.

Add 1/4 cup of leftover tomato or spaghetti sauce. Serve with crusty French or Italian bread.

For a real hearty dish, cook as above and add cooked Italian sausage link or meatballs.