Instructions

• 1.

  Cut base of escarole, discard rough outer leaves, separate the leaves and cut in 1 inch strips. Rinse the escarole 2 or 3 times, until all sand is washed away. Set on the side.

• 2.

  Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the escarole in it, add salt to taste and simmer for 8 to 10 minutes. Using a slotted spoon place the escarole in a container and set on the side. Combine the olive oil and the garlic in a 10 inches skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the fire, combine with escarole, place over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and freshly ground black pepper to taste.

• 3.

  Serve hot with some of the cooking juice and crusty bread to dip into the liquid. It can be served at room temperature with lemon wedges and extra olive oil.