1 head escarole1 green garlic, minced 1 onion, diced ¼ cup olive oil 3 c. cooked navy beans

Sauté onions & garlic in oil. When well cooked, add escarole & cover until all leaves are very wilted. Add beans & stir. Serve with rice or pasta - this meal is delicious, nutritious, very Italian and very good!

From Brookfield Farm’s website (www.brookfieldfarm.org).