Instructions: Separate leaves and trim off 2-inches of tough bottom ends of greens. Slice greens into 3-inch lengths and wash several times in tepid water to get rid of grit. Place escarole in 6-qt pot. Cook, covered, over high heat until stems are tender, about 5 minutes. Drain thoroughly.

Heat olive oil over low heat. Saute onion and carrots until slightly softened, about 3 minutes. Add garlic and saute for another minute. Add escarole and cook, covered, stirring frequently, until extremely soft, about 6 minutes. Stir in kidney beans and season with salt and pepper; cook an additional 5 minutes, partially covered.

NOTES : Serve over cooked brown rice or bowls of polenta. You can substitute curly endive for the escarole.

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