Sautéed Escarole - Litchfield Farmers' Market

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 small pinch 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
• 1 generous pinch sea salt or kosher salt