Recipe: Stewed Escarole and Cannellini Beans

STEWED ESCAROLE AND CANNELLINI BEANS

1 head escarole (about 1 1/2 lbs.)
1 tsp. salt
2 tbsp. olive oil
1 clove garlic, minced
1 cup fresh or canned tomatoes, skinned, chopped
1 (16 oz.) can cannellini beans
Salt and freshly ground black pepper

Remove core from escarole and wash under cold water until thoroughly cleaned. Discard discolored and tough outer leaves. Place in a large pot with salt. Cover with water. Bring to boil; lower heat and boil gently 10 minutes, drain in colander.

In, same pot, heat oil and saute garlic 3 minutes. Add tomatoes and cannellini beans with half of its liquid, simmer 8 minutes. Salt and pepper to taste.

Serve as a thick soup or vegetable.

Servings: 4-6
From: Recipelink.com
Source: Recipe magazine: Italian Recipes, Women's Circle Cooking Omnibook #2, 1985