Spicy Escarole with Garlic
Cook 3 minced garlic cloves in a skillet with olive oil until golden. Add a few pinches of red pepper flakes. Stir in 1 head torn escarole in batches, season with salt and toss. Cover and cook until the greens are wilted, 5 minutes.
Photograph by Antonis Achilleos
Recipe courtesy of Emeril Lagasse