Sauteed Escarole

• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, crushed and peeled
• 3 anchovy fillets
• 1 large bunch escarole, about 1 pound, leaves trimmed, separated, and washed
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 cup pitted oil-cured black olives

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
3. Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt.
4. Stir in the olives.
5. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes.
6. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
7. Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid.
8. Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

extravirgin olive oil, garlic, anchovy, kosher salt, pitted oil

Taken from www.epicurious.com/recipes/food/views/sauteed-escarole-385352 (may not work)