Escarole with Garlic Chips
1/4 cup extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
2 heads escarole, cut into thirds
Kosher salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced
In a cold skillet add the oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
Turn the heat up to medium and add the escarole. Cook until wilted, about 3-4 minutes; season with salt, pepper and nutmeg, to taste. Saute about 2 minutes more. Add the lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
