Step 1

Set a large pot of salted water to boil.

Step 2

Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.

Step 3

Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.

Step 4

Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.

Step 5

If desired, add a pinch or two of crushed red pepper

Step 6

Remove from heat.

Step 7

By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.

Step 8

Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.

Step 9

Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.

Step 10

Finally, season with salt and pepper to taste.

Step 11

Transfer to a serving dish and if desired serve with lemon wedges.