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Ingredientes

• 1 head escarole, 1.25-1.5 lbs
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• pinch crushed red pepper flakes
• kosher salt to taste

Modo de preparo

1. 1

   Cut off the end of the escarole and discard or compost. Roughly chop the escarole. If it’s dirty, place it in a large bowl, cover with cold water, and let it sit for 10 minutes to allow the dirt to settle. Scoop out the escarole and transfer to a large towel or a colander to drain. The escarole does not have to be completely dry.

2. 2

   In a large skillet over medium heat, place the oil, garlic, and crushed red pepper flakes. Cook for about a minute or until the garlic is sizzling. At the first sign of the garlic starting to color, add the greens, turn the heat to medium-high, and season with a pinch of salt. Use tongs to rearrange the greens in the skillet and to help them wilt down. In 1-2 minutes, the escarole will be done.

3. 3

   Remove the skillet from the heat. Let the greens cool briefly. Taste for salt and adjust as needed.