- 2 tablespoons olive oil
- 3 garlic cloves, peeled and smashed (or spring garlic!)
- 1 large escarole head, trimmed, leaves torn and washed well
- Coarse salt
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.