Greens & Beans by Nadine Marciano

This is a wonderful recipe that was passed to me from Nadine.  Thanks Nadine for adding in the exact measurements on this.  I love it!!!  Yummy!

• I head of Escarole or 1 pound fresh spinach or 12oz chopped frozen spinach (thawed & drained)
  
  I can Cannellini Beans with liquid from beans
  
  3 cloves chopped garlic
  
  1/2 tsp crushed red pepper flakes
  
  8 oz chopped tomatoes (canned or fresh or tomato sauce) this is optional-if I have them I use them!
  
  1-2 cups vegetable or chicken broth (if you like it more of a soup, more broth)
  
  2 TBSP Extra Virgin Olive Oil (use the best, I like Paul Newman's Organic EVOO)
  
  Kosher salt (to taste)
  
  
  
  If using escarole, cut off core and wash leaves in cold water. Cut leaves into bite size pieces. Steam escarole for 10 minutes.
  
  
  
  Heat saute pan over med-high heat. Add oil, saute garlic until golden add escarole or spinach. Saute for 3-5 minutes. Add stock, beans with liquid, red pepper flakes and tomatoes bring to a low boil. Simmer for 10-15 minutes.
  
  
  
  Serving: Drizzle with extra virgin olive oil,
  
  top with parmesan cheese or a little pesto