While sifting through the recipe box, I came across the cooking hint above and it reminded me of my mom cooking escarole when I was young. It was such an unusual flavor to me then. Now I buy it when I see it at the farmer's market. This is how I make it.
1-2 smashed cloves of garlic (or more)
fill the bottom of a pan with olive oil
Heat garlic through until transparent
add torn or chopped head of escarole
salt to help sweat the greens
cover to cook and add water if a mushier consistency/less strong taste is desired
Otherwise, just cook uncovered until the greens are no longer "crisp"
salt to taste and serve warm
Soy sauce is a nice condiment, as is sesame oil or toasted sesame seeds
Jennifer Stephens' recipe
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