Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.
1. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the garlic and red pepper flakes (if using).
2. Sauté the garlic.
3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter. Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt.
4. Wilt the escarole. When it starts to wilt and is barely cooked through, remove from heat and serve.
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The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.