2 heads escarole
less than 1/4 cup olive oil
slivers of garlic to taste (fresh or from jar)
a little crushed red pepper
Wash the escarole well, and separate from core. Put in saucepan (covered) with small amount of water and steam until wilted. Drain well and set aside. In a skillet, pour a little less than 1/4 cup of virgin olive oil and warm the oil Add slivers of garlic and sauté. When the garlic is softly golden, add a little crushed red pepper then add escarole and cook for about 8-10 minutes