Beans And Greens

Directions

1. 1
   Wash the escarole until water is clear.
2. 2
   Break into small pieces. Add to boiling water. Cook until soft. Drain.
3. 3
   If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.
4. 4
   In a Dutch oven pan, saute the garlic cloves in the olive oil.
5. 5
   Add beans and greens.
6. 6
   Season with salt, pepper and garlic powder.
7. 7
   Add vegetable broth as desired (if you feel it needs more liquid).
8. 8
   Cover and cook 20 to 30 minutes on low heat.