1 large head escarole, cored and separated into leaves (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 lemon wedges
How to Make It
Bring a large saucepan filled with water to a boil. Stir in escarole. Cover and cook 3 to 4 minutes; drain.
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.