2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry.
1 can Cannellini beans, rinsed and drained
In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, salt and pepper to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.