2-3 heads of escarole
1 ½ cups cannellini beans (sprouted of course!)
1 bulb of garlic
2 tbsp. olive oil or steam sauté
Sea salt and pepper to taste
Step 1) Bring the olive oil to a medium heat sizzle, add beans, and cook until lightly seared.
Step 2) Chop the garlic into small coins and cook with the beans until the smell permeates the room, add the escarole and cook until lightly wilted and slightly darker in color—don’t overcook.