Sautéed Escarole

By Leite's Culinaria

Ingredients

1/4 cup olive oil
3 garlic cloves (thinly sliced)
1/2 teaspoon crushed red pepper flakes
2 bunches (each about 6 oz) escarole (rinsed*(See note above), tough outer leaves and roots removed, and coarsely chopped)
Kosher salt

Prep Time10mins
Cook Time5mins
Servings4

Instructions

In a large skillet over medium-high heat, warm the oil and add the garlic, cooking until the oil around the garlic starts to bubble and some (but not all) of the garlic pieces are lightly toasted and brown, 1 1/2 to 2 minutes. TESTER TIP: Choose a skillet that has lots of surface area. You'll need it as the escarole takes up quite a lot of space prior to being wilted.

Add the red pepper flakes and escarole and give it a stir so that the garlic is no longer on the bottom of the skillet and it's incorporated into the escarole. Now, step away from the skillet. Don't move it. Don't toss the greens. Just let it sizzle and pop while it cooks, releases its water, and wilts, about 3 minutes.

Remove the skillet from the heat and season with a generous pinch of salt.

Give it another toss with a wooden spoon. Transfer to a platter and serve immediately.