love this pasta recipe from a trattoria at Mystic, CT years ago... sadly no longer on the menu.

angel hair pasta cooked al dente

saute garlic in olive oil for a few minutes and then add a loosely torn head of escarole into the pan and cook a few more minutes.

Add a cup or two of chopped tomatoes, a tablespoon of capers and a sprinkle of basil, oregano & thyme.

Bring to a boil then reduce the heat and cover with a tight lid to let it all steam and meld the flavors.

When the escarole is tender, it's done and you can add to the pasta & let it absorb any remaining liquid.

Plate it ... & I like a nice romano cheese grated on top to give it a bit of a bite.

On a different note... too many folks carry on about veganism the way reformed whatevers try to "bring the light" to others. I rarely drink anything alcoholic and have lost more than one family member to alcoholism... but I find I truely resent evangelic teatollers who carry on about the evils of alcohol and look down on anyone who differs with them.

I do not care to eat large amounts of meat, but I do enjoy it and and will use broth, stock and small amounts of meat to enhance my meals. Over the years I have learned what my body needs and at age 63 I have no medical issues other than some osteo-arthrisis I can trace back to old injuries. And at my one and only colonoscopy, the doctor said that whatever I was doing, I should keep it up because I pased with flying colors. All of which I can thank to having "good" genes and a reasonable diet. There is no "magic bullet" that will cure everyone and that includes diet.