Sauteed Escarole

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Yield: Serves 4

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Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves peeled and smashed
  • 2 small heads escarole (about 1 pound total) trimmed, leaves torn and washed well
  • Coarse salt

Directions

  1. In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
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