The most important thing I would recommend here is to make sure your greens are clean, like really clean. You wanna make sure not you’re not getting any sand in you final dish, that’ll ruin everything.

Place a large pan on medium heat and add in enough olive oil to lightly coat the bottom. Add in your crushed garlic cloves and let them get slightly golden in the olive oil. You’re just trying to give the oil a bit of flavor here. Once they are slightly golden, you’re ready to add in your greens. Add all your chopped escarole in the pan, it’ll sizzle, then cover it. You want to trap all that steam. Let it cook for about 3 mins and then toss the greens a bit in the pan so everything is cooking evenly. Season with some salt and then let it cook for another 3 minutes until tender.

Once the greens are done lift them out of the pan and place them on your serving dish, leaving the liquid in the pan, you don’t need that. The only thing left to do is top with a generous amount of really good olive and a squeeze of fresh lemon. Eat up!