Escarole with Capers and White Beans

Ingredients
1 head escarole
1 tablespoon olive oil
6 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/3 cup capers with some brine
salt
1 cup cooked small white beans (navy or great northern are A-OK)
lemon wedges for serving

Directions
Preheat a large pan over medium heat.

Saute the garlic in the olive oil for about 3 minutes, until
just starting to brown.

Add the red pepper flakes and cook just long enough to soften (a
few seconds).

Add the escarole and salt to taste, and use tongs to toss until
it begins to wilt and release moisture.

Add the capers and beans, and cook just until heated through,
about 3 more minutes.

Serve with lemon wedges.