Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
Add remaining salt.
NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.