Mom'S And My Escarole And Beans

• 1 head escarole
• 1/4 cup water
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1/2 teaspoon crushed red pepper dried, optional
• 15 1/2 ounces cannellini beans drained but not rinsed

1. Trim and clean escarole. In a stock pot, bring water and chicken broth to a boil. Add escarole and cook, covered, over medium-high heat until wilted (10-15 minutes). Cool, squeeze out excess liquid, and cut up.
2. In the same pot, heat the olive oil. Add the garlic and saute, making sure the garlic does not brown.
3. Add the escarole to the pot and simmer uncovered on medium-low heat for, according to my mother, "a while" (another 5-10 minutes).
4. Add the crushed red pepper and beans to the pot. Cook uncovered for another few minutes.
5. Serve immediately, adding salt or pepper to taste.

head, water, chicken broth, olive oil, garlic, red pepper, beans

Taken from www.yummly.com/recipe/Mom_s-and-My-Escarole-and-Beans-1665779 (may not work)