- 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
- 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.