Can’t find pre-cooked gigante beans? Any cooked or canned white bean (or even chickpeas) works well in this recipe.
½ cup extra-virgin olive oil
4 cloves garlic
6 sundried tomatoes, sliced
pinch dried mint
pinch dried oregano
1 head curly chicory, chopped or torn
1 head escarole, chopped or torn
8 oz cooked gigante beans
sea salt and lemon juice to taste
In a large pot, heat oil with garlic, turning until brown on all sides. Add sundried tomatoes and dried spices, and cook for 1 minute more.
Add greens and beans, season with sea salt, then cover and steam for about 2 minutes, or until the greens are wilted.
Toss to combine, and serve with a generous amount of lemon juice, and more salt and olive oil, if desired.