Sauteed Escarole

• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 1 pound escarole (2 small heads), stems trimmed, leaves torn and washed well
• Coarse salt
• Lemon wedges, for serving (optional)

1. In a large skillet, heat oil over medium.
2. Add garlic; cook, stirring, until fragrant and lightly golden, about 3 minutes.
3. Add escarole, and season with salt.
4. Cook, tossing frequently, until tender, about 10 minutes.
5. Serve with lemon wedges.

olive oil, garlic, well, salt, lemon wedges

Taken from www.epicurious.com/recipes/food/views/sauteed-escarole-388036 (may not work)