Escarole with Oil and Garlic

• 1 head escarole
• Salt to taste
• ½ cup extra-virgin olive oil

Wash the escarole in several changes of water. Bring 2 quarts of water to the boil, add salt to taste, drop the washed escarole in the pot, and simmer for 10 minutes. Using tongs, lift the cooked escarole out of the water, and set aside. Reserve the cooking water for soup or cooking spaghetti.

Heat the olive oil in a large frying pan, fry the garlic until golden brown. Remove the garlic