Escarole (scarola) and beans

Escarole (scarola) and beans

1 head escarole, chopped                    
pinch Celtic sea salt
1 can Eden cannellini beans ( do not drain) or 1 cup of dried beans, soaked overnight        
pinch red pepper flakes
2 cloves garlic, chopped
1 tbsp organic olive oil

If using dried beans, rinse after 12 hours of soaking and add pour beans and 4 cups fresh water into a saucepan and bring to a boil.  Add a piece of seaweed to increase digestibility and enhance flavor.  Reduce heat and allow to simmer for 90 minutes. Remove seaweed.  Reserve 1/2 cup cooking water, drain and set aside.

Heat oil in small frying pan over medium heat and add garlic.  Stir for 2 minutes and add beans with juice or cooking water.  

In a large saucepan, fill with 1 or 2 inches of water and heat over medium heat.  Add escarole and water sauté for 2-3 minutes, or until wilted.  Drain water and add beans and juice to escarole, stir through and season with salt and red pepper flakes.