- 8 ounces escarole or radicchio, well washed and roughly chopped, rinsed with water left on that clings to leaves
- Olive oil
- Minced garlic
- Fresh mint or basil, cut into chiffonade
- Some prosciutto, cut into chiffonade
- Salt and crushed red pepper
In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt.
Remove from heat, stir in basil and prosciutto, salt and crushed red pepper.