I think I cooked this too long. Nothing I hate worse than soggy lettuce. Ugh.
(Appetite for Reduction, Isa Chandra Moskowitz)
time needed: 20 min.
1 tsp olive oil
6 cloves garlic, sliced thinly
1 pound escarole, cored and chopped coarsely
1 tsp dried thyme
1/4 tsp red pepper flakes
freshly ground pepper
1/3 cup capers with some bring
lemon wedges, for serving
Preheat a large skillet over medium heat. Saute the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the escarole along with the thyme, red pepper flakes, black pepper, and a pinch of salt, using tongs to toss until it begins to wilt and release moisture. Add the capers and cook just until heated through, about 3 more minutes. Taste for salt and serve with the lemon wedges.