Sautéed Escarole

  • 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.

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