Ingredients

The following ingredients have 2 Servings
  • 1 head escarole (fresh, cleaned, trimmed and chopped)
  • 3 tablespoons olive oil
  • 3-4 cloves garlic (sliced)
  • pinch crushed chili flakes (or more-according to taste)
  • salt to taste
  • lemon juice (optional)

Instruction

  • Set a large pot of salted water to boil.
  • Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
  • Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
  • Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
  • If desired, add a pinch or two of chili flakes.
  • Remove from heat.
  • By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
  • Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
  • Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
  • Finally, season with salt and pepper to taste.
  • Transfer to a serving dish and if desired serve with lemon wedges.