Braising greens in wine is very popular in Italy.
1 teaspoon olive oil
2 large garlic cloves, minced
1 bunch escarole, cleaned and chopped
½ cup Chianti or other dry red wine
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
Heat a skillet. Swirl in the oil, then add garlic. Sauté until fragrant. Add escarole and wine. Cook, covered, until wilted, about five minutes. Uncover and cook, stirring constantly, until most of the liquid evaporates. Stir in the salt and pepper. Serves four.
