Braised Escarole

• 1 head escarole, about 1 1/2 pounds
• Salt to taste if desired
• 3 tablespoons olive oil
• 2 teaspoons finely minced garlic
• Freshly ground pepper to taste
• 1/4 teaspoon dried hot red pepper flakes

1. Cut away and discard the white core of the escarole.
2. Cut away and discard any tough stems.
3. Cut the leaves crosswise in half.
4. Drop the leaves in boiling water seasoned with a little salt.
5. Let simmer 5 minutes.
6. Drain well and press to extract moisture.
7. Coarsely chop the greens.
8. Heat the oil in a heavy skillet and add the garlic.
9. Cook briefly and add the escarole, salt and pepper.
10. Add the pepper flakes.
11. Cook, stirring, about 4 minutes.

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

Taken from cooking.nytimes.com/recipes/2067 (may not work)