Sautéed Escarole Recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 garlic clove, sliced
• Small pinch of red pepper flakes (optional)
• 1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
• Generous pinch of sea salt or kosher salt