1 pound escarole, approximately 2 heads
6 garlic cloves, crushed
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
fresh black pepper
Remove the outer leaves of escarole if damaged or discolored. Cut off the bases, wash the leaves twice in abundant cold water, and drain. In a large pot, sauté the garlic in oil until golden but not brown. Add the remaining ingredients, cover, and cook over moderate heat 3-4 minutes, stirring occasionally. Remove and discard the garlic; serve immediately.