Quick and easy sauté of escarole leaves, a lovely bitter chicory green.
- 2 Tbsp extra virgin olive oil
- 1 garlic clove, sliced
- Small pinch of red pepper flakes (optional)
- 1 head of escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
- Generous pinch of sea salt or kosher salt
1 Sauté garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
2 Add the escarole leaves, turn with tongs: Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter.
Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt.
3 When the escarole starts to wilt, and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.