Garlic Sauteed Escarole with Cannellini Beans - - Escarole, Thick (Stems Removed & Chopped into 1-inch Strips), Extra Virgin Olive Oil, Garlic (Smashed), Crushed Red Pepper Flakes, Vegetable or Chicken Broth, 15.5 Ounce Can of Cannellini Beans (Drained & Rinsed), Coarse Sea Salt (to Taste), Freshly Ground Black Pepper, Bring a saucepan of salted water [...]