Sauteed Escarole

• 1 head escarole
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 3 scallions, chopped
• 2 tablespoons fresh ginger, chopped
• Coarse salt and freshly ground pepper to taste

1. Wash the escarole and dry the leaves.
2. Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
3. Add the escarole and saute until the leaves are wilted.
4. Sprinkle with salt and pepper and serve hot or at room temperature.

head, olive oil, clove garlic, scallions, fresh ginger, salt

Taken from cooking.nytimes.com/recipes/2005 (may not work)