Escarole with Capers and White Beans

1 - head escarole
1 T olive oil
6 - cloves garlic, chopped
1/4 t crushed red pepper
1/3 C capers with some brine
0 - salt
1 C small white beans, cooked
0 - lemon wedges

Preheat a large pan over medium heat. Saute the garlic in the olive oil for about 3 minutes. Add the red pepper flakes, stir, and add the escarole and salt. Use tongs to toss until the escarole begins to wilt and release moisture. Add the capers and beans and cook until just heated through. Serve with lemon wedges.

From Veganomicon