- 1 head escarole
- 3-4 cloves garlic, sliced
- 2 Tbs. light oil
- dash salt
- 5 grinds black pepper
- 1/2 lemon, cut in half, optional
Slice off a bit of the bottom of the stems of the escarole. Rough chop or break by hand remaining escarole and place in colander. Rinse well and shake dry.
In deep skillet (with tight fitting lid), add oil and garlic. When oil is hot but not smoky, add half of the escarole and put on lid. Let it steam down and add remaining escarole, tossing gently with tongs until well coated with oil.
After about 5 minutes, add salt and pepper and keep turning with tongs to cook evenly. When the escarole is tender, remove to serving plate. Add lemon to side of the dish so you can squeeze as you go.
Serve as an appetizer with sliced French bread.