Sautéed Escarole with Spring Garlic

  • 2 tablespoons olive oil
  • 1 spring garlic, diced
  • 2 small heads escarole (about 1 pound total), 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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