Instructions: * Note: A member of the chicory family, escarole has broad, pale-green leaves that retain their strong flavor and firm texture when cooked. Select heads with pale leaves that are delicate but crisp. Escarole will keep in the refrigerator for up to three days.

Wash escarole well and cut crosswise into 1 1/2-inch wide pieces. Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute. Add escarole hearts, and cook for 1 minute. Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more. If necessary, add a few tablespoons of water to aid in wilting. Add butter, and stir until melted. Season with salt and pepper. Serve with lemon wedges on the side.

This recipe yields 2 to 4 servings.

Comments: This basic recipe can easily be adapted to your tastes: Add hot red-pepper flakes, finely chopped peeled fresh ginger, thinly sliced scallions, or fresh hot peppers to the oil with the garlic; substitute soy sauce or sesame oil for the butter.

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