Sautéed Escarole
from Everyday Food by Martha Stewart

What you need:
1 to 2 tablespoons olive oil
3 garlic cloves, peeled and smashed
1 pound of escarole (2 small heads or 1 large head), well washed and leaves torn
coarse salt

What you do:

1. Peel and smash garlic and let sit for 10 minutes to allow its cancer fighting enzymes to release.
2. Heat olive oil on medium heat. Add garlic and cook until fragrant, about 3 minutes.
3. Add escarole and season with salt. Cook stirring often, until tender, about 10 minutes.