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
Preparation
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.
