Prepare the escarole and set aside. Half-fill a large saucepan with water and bring to a boil. Add salt and stir in the escarole. Cook, stirring, until just tender, 3 to 5 minutes. Drain the escarole well, pressing on the escarole with the back of a spoon to remove excess moisture.
Combine the olive oil, garlic, and red pepper in a large skillet. Heat over low