1 sm. head (8 oz.) escarole
1 tbsp. vegetable or olive oil
1 1/2 tsp. chopped garlic
12 oz. spinach, trimmed
2 tbsp. red wine or cider vinegar
1/4 tsp. salt

Trim 1 inch tough ends off escarole leaves; discard. Cut into 1 inch pieces. Heat oil in Dutch oven over medium heat. Add garlic and escarole. Cover and cook 3 minutes; stirring occasionally. Add spinach; cover and cook, stirring, 4 to 5 minutes. Remove from heat. Stir in vinegar and salt. Serve hot.