Escarole With Garlic and Oil

• 1 1/2 pounds escarole
• Salt to taste, if desired
• 3 tablespoons olive oil
• 1 tablespoon finely minced garlic
• Freshly ground pepper, to taste

1. Pull the leaves of the escarole apart.
2. Trim off the ends and cut out the core.
3. Rinse well and shake off the excess water.
4. Drop the escarole into boiling water with salt to taste.
5. Simmer until the escarole is tender, about five minutes.
6. Drain well.
7. Squeeze to extract excess liquid.
8. Heat the oil in a skillet and add the garlic.
9. Cook until the garlic starts to brown (do not let it brown or it will become bitter).
10. Add the escarole, stirring it around so that it heats evenly.
11. Add salt and pepper to taste and serve.

escarole, salt, olive oil, garlic, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5469 (may not work)