2 lg. heads escarole
4 cloves garlic, crushed
1/4 c. Parmesan cheese
1/2 c. pitted green olives
1 tbsp. capers
Olive oil
Pepper to taste

Rinse escarole well (it can be sandy); leave to drain in colander. In saucepan, cover bottom of pot with olive oil (a thin layer); add garlic and saute on low heat until garlic is slightly golden - DO NOT BURN. Add escarole, leaf by leaf to garlic and oil. Add olives and capers. Cook on low heat, stirring occasionally, until leaves are soft and tender. Add pepper and Parmesan cheese and mix.