Swamp Bottom Greens (Escarole Sauteed with Garlic and Crushed Red Pepper)

• 2 tablespoons olive oil
• 1 1/2 tablespoons minced garlic
• 1/4 teaspoon crushed red pepper
• 2 heads escarole, about 1 1/2 pounds total, rinsed and cut into 1-inch slices crosswise
• 1 cup chicken broth
• 3/4 teaspoon kosher salt
• 1/2 lemon, juiced, for serving, or to taste
• Extra-virgin olive oil, for drizzling, optional

1. Heat the olive oil in a large saute pan and, when hot, add the garlic and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown.
2. Add the escarole, chicken broth, and salt and cover the pan.
3. Cook until wilted, about 2 minutes.
4. Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated and escarole is tender, 2 to 4 minutes.
5. Taste and reseason, if necessary.
6. Serve drizzled with lemon juice, to taste, and extra-virgin olive oil if desired.

olive oil, garlic, red pepper, total, chicken broth, kosher salt, lemon, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/swamp-bottom-greens-escarole-sauteed-with-garlic-and-crushed-red-pepper-recipe.html (may not work)