- 2 heads escarole (about 1 3/4 lb)
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, paper-thin slices or minced (about 2 tablespoons)
- 1/8 teaspoon crushed red chile flakes (optional)
- 1 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
Combine olive oil, garlic and crushed red chile flakes (if using) in a large frying pan and heat together over medium heat until the garlic begins to brown lightly, about 4 minutes. Be very careful not to burn garlic as it will turn bitter.
Once garlic has browned, increase the heat and add drained escarole leaves and cook, turning frequently with a pair of tongs, working in batches, if needed. Cook until escarole begins to wilt, about 4 minuntes, then cover the pan and cook until tender, about 3 minutes. Uncover and cook until the liquid evaporates, about 2 more minutes. Season with salt and pepper and transfer to a serving platter.
If additional liquid accumulates in the dish as it sits, drain it prior to serving. Serve immediately or at room temperature.
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