Ingredients
2tbspextra-virgin olive oil
1clovegarlic,sliced
pinchred pepper flakes,(small) optional
1escarole head,well rinsed, still a little wet, leaves removed from core, torn, or chopped into 3 to 4-inch pieces
pinchsea salt,(generous) or kosher salt
Preparation
Heat the olive oil in a large skillet on medium-high heat.
When the oil is hot, add the sliced garlic and red pepper flakes.
Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan.
The leaves should still be a little wet from rinsing. They’ll sizzle as they hit the pan, but if added all at once, the oil shouldn’t splatter.
Use the tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt.
When the escarole starts to wilt and is barely cooked through, remove from the heat.
Remove from the pan immediately to serve.
