Step 1

In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Add as much escarole as will fit in the pan. As the escarole wilts, continue adding the rest. If the pan gets dry, add a splash of water. Cook until the escarole is slightly wilted, 1 to 2 minutes. Season with salt and black pepper.

Step 2

Stir in the beans and 1/2 cup water. Bring to a simmer, then cover and braise until the escarole is very tender and the liquid has thickened, about 10 minutes. Season with salt and black pepper. Cover and keep warm.

Step 3

Season the halibut fillets with salt and black pepper. In a large fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the halibut and cook, turning once, until opaque throughout, about 2 minutes per side.

Step 4

Spoon the escarole and beans onto individual plates and top with the halibut. Drizzle with olive oil and serve immediately with lemon wedges. Serves 6.

Step 5

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).