Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Escarole is transformed by heat, turning soft and mellow, with only a slight edge of bitterness. Swiss chard and mature spinach are also delicious cooked this way.
Serves 6 (serving size: about 1/2 cup)
1. Bring a large saucepan filled with water to a boil. Stir in escarole. Cover and cook 3 to 4 minutes; drain.
2. Heat 3 tablespoons oil and garlic in a large skillet over medium-low heat 3 minutes or until garlic begins to sizzle. Add escarole; toss. Stir in salt and pepper. Cook 3 to 5 minutes. Place escarole mixture on a platter; drizzle with remaining 1 tablespoon oil. Serve with lemon wedges.