Adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero. New York, NY: Marlowe & Company, 2007.
I love this dish served over polenta.
1 head escarole, thoroughly washed and coarsely chopped
1 Tbsp. olive oil
6 cloves garlic, chopped
1/2 tsp. red pepper flakes
2 Tbsp. capers, drained
1 cup cooked small white beans
Lemon wedges for serving
Preheat a large saute pan over medium heat. Saute the garlic in the oil until just starting to brown. Add the red pepper flakes, stir. Add the escarole and salt to taste. Using tongs, toss the escarole until it begins to wilt. Add the beans and the capers and cook until heated through (about 3 minutes).
Remove from the heat and squeeze on a little lemon juice. Serve with additional lemon wedges.