3 garlic cloves, minced
1 tablespoon olive oil
Red pepper flakes, to taste
Escarole, 1 head
Salt, to taste

Cook minced garlic cloves in a skillet with olive oil until golden. Add a few pinches of red pepper flakes. Stir in 1 head torn escarole in batches, season with salt and toss. Cover and cook until the greens are wilted, 5 minutes. 

Serves 4.