This is one of my favorite dishes at Italian restaurants. It may seem like a lot of escarole to start, but it cooks down a TON. My version is the super garlic version – feel free to tone it down by using half the recommended garlic !

4 servings
87 calories per serving

2 T olive oil
4 garlic cloves, minced
8 c cleaned and chopped escarole
Salt and pepper to taste
1/2 t garlic powder
OPTIONAL – 1/2 t crushed red pepper flakes

Heat the oil in a large skillet on medium high. Add minced garlic and saute for 1 minute, stirring constantly so that the garlic does not burn and get bitter. Add escarole a few handfuls at a time and mix every 30 seconds or so making sure all escarole comes in contact with the bottom of the pan so it heats and wilts. Once wilted a bit, add salt, pepper, garlic powder and red pepper flakes. Continue cooking 5 minutes or until to desired doneness. You can take it off while there is still some crunch to the larger pieces, or I like to cook it all down quite a bit and serve it very wilted and cooked.