Ingredients
1/4 cup extra-virgin olive oil
3 cloves garlic, sliced 1/8 inch lengthwise
1 large head escarole, leaves separated
3/4 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper
Preparation
Heat oil in a large high-sided skillet over medium-low heat. Add garlic; cook, stirring occasionally, until pale golden, about 2 minutes. Add escarole, salt, and pepper. Raise heat to high; cook, stirring occasionally, until escarole is soft and white parts are tender, 6 to 8 minutes. Season with salt, if desired. Serve immediately.
