Step 1) Sprout heirloom Yin Yang beans.
Step 2) Peel garlic (lots of it)
Step 3) Steam sauté garlic and sprouted heirlooms in pure water, white wine, or a mixture of half water and half white wine (with a drizzle of olive oil, a pinch of mineral sea salt, and fresh ground black pepper if that's your preference).
Step 4) Throw local, organic, fresh, fall escarole into the steam sauté until ever so lightly wilted.
Step 5) This is one of my favorites and it goes quite well with raw, unfiltered IPA or your favorite red wine. Who says Superfoods are boring and nonyummy?