Makes 4 servings.

1 large head Red Dog escarole
4 cloves Red Dog garlic
1/2 small lemon
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon kosher salt, plus more as needed

Tear the escarole leaves into rough 2-inch pieces. Rinse the leaves well in a colander. Drain well, but do not dry. Thinly slice garlic cloves. Juice the lemon until you have 1 tablespoon.

Heat olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add the garlic and red pepper flakes if desired, and sauté until the garlic is softened and fragrant (do not let the garlic brown), about 30 seconds.

Add the escarole a few handfuls at a time, stirring after each addition so that they start to wilt, 1 to 2 minutes. Add salt and toss to combine. Continue to cook, stirring occasionally, until the escarole is just tender, 2 to 4 minutes. Remove the pan from the heat. Add the lemon juice and stir to combine. Taste and season with more salt as needed.