Categories: Sides

Ingredients

• 1 head escarole
• 3 garlic cloves, sliced thin
• pinch of crushed red pepper
• 3 tbsp olive oil
• salt

Directions

1. Trim the escarole. Cut off the stem ends. Wash leaves in cool water. Stack the leaves and cut into bite-sized pieces.

2. In a large pot, cook the garlic and red pepper in olive oil over medium heat until garlic is golden. Add the escarole and salt. Stir well. Cover the pot and cook about 15 minutes.

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