Ingredients
1 pound escarole (about 1 large head), washed, stems removed, and leaves
roughly chopped
3 tablespoons olive oil
2 cloves garlic, cut in half

Directions
Bring a large pot of salted water to a rapid boil. Add the escarole and
cook until tender but firm, about 5 minutes after the water returns to the boil. Remove the escarole
with a slotted spoon, place in a bowl, and set aside. Reserve * cup of the cooking water. Set aside.
(The escarole may be parboiled and set aside several hours before proceeding with the recipe.) Warm
the olive oil in a large saute pan set over medium heat. Add the garlic and cook to flavor the oil
but do not let it brown, about 2 minutes. Add the escarole and the reserved cooking water. Cook,
stirring occasionally, to warm through and bring the flavor of the garlic and escarole together,
about 4 minutes. Serve immediately.