3 tablespoons olive oil
3 cloves garlic minced
1 19 oz. can cannelini beans drained and rinsed
1 head escarole (small) cut into bite-size pieces
freshly ground pepper to taste
1/2 teaspoon oregano
1/2 teaspoon basil
Steam escarole for about 15 minutes, or until tender.
Set aside, reserving water.
Saute garlic in oil and add cooked beans and 1/4 to 1/2 cup of escarole cooking water.
Add oregano, basil and black pepper.
Simmer for 5 minutes.
Add escarole and simmer 5 more minutes.