2 large heads of escarole
4 cloves garlic, sliced
3-4 Tbsp olive oil
1/2 tsp red pepper flakes (opp)
Salt and pepper to taste
Pull apart escarole one leaf at a time. Place into bowl of clean water. Remove whole bunch and pour the water out. Repeat until water is clear from any dirt or sand.
Drain the escarole and dry, leaving it a little wet. Cut escarole into thirds.
In very large pot, add enough olive oil to cover bottom. Add garlic and cook till soft. Add the pepper flakes. Place escarole carefully into pot, as it will sizzle when going into the hot oil. Coat the escarole by turning it in oil. Add desired salt and pepper. Cover and let steam in its own juices on low flame till desired doneness. We like it very tender.