2 lg. heads escarole or endive (or 1 of each)
water to cover
1 clove garlic (peeled)
1 tbsp. olive oil
1 1/2 tsp. salt

Clean escarole or endive by removing root, discarding discolored leaves and soaking several times in cold water to remove dirt, sand and grit. Bring water and salt to a boil in a large heavy pot. Add escarole and endive and cook until tender to taste. Remove to serving dish with slotted spoon. Add garlic clove and olive oil, toss and serve.