Time: 40 minutes

1 large head escarole

8 to 10 cloves garlic, peeled

1/3 cup extra virgin olive oil

Juice of 1/2 lemon, or to taste

1/2 lemon, cut into 6 wedges.

1. Slice escarole crosswise into ribbons about 1 1/2 inches wide. Rinse escarole well, drain, and pat dry with paper towels. Set aside. Halve (lengthwise) any large cloves of garlic; cloves should be of uniform size. Set aside.

2. Place a 12-inch or bigger sauté pan over medium-low heat, and add olive oil. When oil is warmed, reduce heat as low as possible. Add garlic, and toss to coat well with oil. Cook partly covered, stirring occasionally, until garlic is translucent and very tender, about 25 minutes. Do not allow garlic to brown or it will be bitter.

3. When garlic is tender, raise heat to medium-high, and immediately add escarole. Toss escarole until it is well-coated with oil and just begins to wilt, about 1 minute. Add lemon juice to taste, and toss again. Add lemon wedges, and toss until escarole is barely tender and still green, about 2 minutes. Serve immediately.

Recipe adapted from  The New York Times