1 bn Escarole, large
1 tb Olive oil, extra-virgin
2    Cloves Garlic, thinly sliced
Salt
Pepper

Trim base of escarole. Separate leaves and rinse thoroughly. Drain. Stack
leaves and cut into 1-inch lengths. Meanwhile, bring a large pan
half-filled with water to boil. Add escarole. Cook, stirring occasionally,
until escarole is tender but still bright-green, about 8 minutes. Drain
well. Wipe out pan. Add oil and garlic. Saute over low heat until garlic
just begins to sizzle, 1-2 minutes. Add drained escarole and stir to coat
with oil. Season to taste with salt and pepper.