Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Escarole, large |
| 1 tablespoon | Olive oil, extra-virgin |
| 2 \N | Cloves Garlic, thinly sliced |
| \N \N | Salt |
| \N \N | Pepper |
Trim base of escarole. Separate leaves and rinse thoroughly. Drain.
Stack leaves and cut into 1-inch lengths. Meanwhile, bring a large pan half-filled with water to boil. Add escarole. Cook, stirring occasionally, until escarole is tender but still bright-green, about 8 minutes. Drain well. Wipe out pan. Add oil and garlic. Saute over low heat until garlic just begins to sizzle, 1-2 minutes. Add drained escarole and stir to coat with oil. Season to taste with salt and pepper.