- 2 tablespoons extra-virgin olive oil
- 1-2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
- Kosher salt
- 2 teaspoons chili flakes
- 1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork
Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a “hint” of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.