8 Side-Dish Servings

• Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium heat.
• Add 2 finely chopped garlic cloves and ¼ teaspoon crushed red pepper.
• Cook 1 minute, stirring.
• Add 2 heads chopped escarole and ⅛ teaspoon each salt and ground black pepper.
• Cook 3 to 4 minutes or until wilted, stirring and tossing.
• Stir in 1 can (14½ ounces) cannellini beans, rinsed and drained, and 1 tablespoon capers, drained and chopped.
• Cook 2 minutes.