2 cloves garlic, crushed
2 tablespoons olive oil
1-16 ounce can tomatoes, cut up
1/2 teaspoon salt
1 dash of hot pepper sauce
1 pound escarole, rinsed and drained
1-16 ounce can cannellini beans, drained

In a saucepan large enough to hold all the escarole, saute garlic in hot oil until lightly browned. Add tomatoes, salt, hot pepper sauce and escarole. Cover and steam 10 to 12 minutes, stirring occasionally. Add beans for the last 5 minutes of cooking time.

Recipe submitted by Cherie