Escarole and Garlic Saute

I'd never tried escarole and was curious to see what it tasted like. It didn't taste as bitter as I thought it might be and was a pleasant change from my usual vegetable recipes.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 3  garlic cloves, peeled and pressed in a garlic press
• 2  small escarole, trimmed, with leaves torn and washed well (about 1 pound total)
•  coarse salt

Directions

1. In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant and lightly golden, about 1-2 minutes. Don't let garlic get too dark, or it will ruin the taste of the dish.
2. Stir in the escarole; season with salt. Cook, stirring frequently, until tender - about 10 minutes.