Escarole looks like lettuce, but the flavor is much deeper and the leaves hold up better to cooking. The escarole is delicious here, but if you don’t have any available, almost any other flavorful leafy greens can work well in this recipe as a companion to the kohlrabi and white beans.

• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, coarsely chopped
• 2 onions, cut in half, sliced thinly
• ½ t crushed red pepper flakes
• 1 large head escarole or other greens, coarsely chopped (about 1 ½ lb)
• 2 cups kohlrabi, ½ inch dice
• Salt and pepper
• 2 cans white beans, drained and rinsed

1. Heat a deep skillet and add oil. Add the garlic, onion, and crushed pepper and cook 5 minutes stirring occasionally.
2. Add the greens and kohlrabi, sprinkle with salt to taste, stir together. Cover and cook for 15 minutes, stirring occasionally, until the escarole and kohlrabi are almost tender.
3. Add the beans and stir in completely. Cover again and continue cooking for 5-7 minutes longer until beans are hot and kohlrabi and escarole are soft. Taste and adjust seasonings if necessary.