Remove any ties from the escarole and cut off the hard end, about 2 inches, and separate all the leaves. Wash well in cold running water. Dry well in either a salad spinner or between paper towels. Get as much moisture off the escarole as possible.
Escarole is a quick and simple dish that makes an excellent substitute for cooked spinach. The oil and garlic give the escarole a surprisingly good taste. Don’t be fooled by the amount of raw escarole going into the pot. Within a few minutes it will cook way down to a most reasonable level. As a child I would eat escarole anytime my mother cooked it . . . Spinach on the other hand . . . she had a rough time getting me to eat it.
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