Escarole and Beans

Here is the recipe for Escarole and Beans. Very easy to make and you can either serve it by itself or with pasta.

1 pkg (15 oz) Fresh Chopped Escarole
1 Tbsp Pure Olive Oil
1 clove Peeled Garlic, minced
1/2 cup Vegetable Culinary Stock
1 can (15.5 oz) Cannellini Beans (do not drain)

Blanch escarole 1 min in large pot of boiling, salted water. Drain well. Gently squeeze out excess water.
Add oil and garlic to large skillet on MEDIUM. Cook, stirring, 1 min. Add escarole; cook, stirring, 1 min. Add broth and beans. Simmer, covered, 5 min.