Step 1

Bring a large stock pot of water to a boil.

Step 2

Thoroughly wash the escarole in cold water. With a sharp knife, cut the escarole in 3 sections. Place in a colander and again run cold water over the escarole until all the sand is out.

Step 3

Place the clean escarole in the boiling water and push down so it all fits in the pot (you will see it start shrinking).

Step 4

In a 5-quart saucepan, sauté your garlic in olive oil. Add in the beans, salt, black pepper and red pepper flakes, and let this come to a boil. Reduce heat and let simmer for 10 minutes.

Step 5

Your escarole will be wilted and ready to drain from the water. Using the colander, drain but reserve 2 cups of the water.

Step 6

Put the escarole back in the stock pot and add the beans to the pot. Cook together for 25 minutes. If you choose to have a looser consistency, add the water from the escarole to the mixture.