1 large bunch escarole
1 tablespoon butter or olive oil
¼ cup minced shallot
1 clove garlic, minced
Pinch red pepper flakes (optional)
3 slices bacon, cooked crisp and crumbled
¾ cup green seedless California grapes
½ teaspoon salt
½ teaspoon freshly ground black pepper
juice of one small lemon (about 3 tablespoons)