Fill your bowl with vibrant green shades of sautéed escarole, dotted with black peppercorns, white crystal salt and red chili flakes.
Chef Marc Murphy
Using a knife, cut the base off the escarole and separate the leaves. Thoroughly rinse and dry, then cut into smaller sections. Also, rinse and dry the capers.
Using a knife or mandolin, slice garlic into thin slices.
Place a large sauté pan over medium heat and add vegetable oil. Add sliced garlic, turn heat down to low, and lightly sauté until fragrant, about two minutes. Add capers and lightly sauté another minute.
Add escarole to pan, season with both spices, and cover the pan with a lid to finish cooking, approximately five minutes.