Cut base of escarole, discard rough outer leaves, separate the leaves and cut in 1 inch strips. Rinse the escarole 2 or 3 times, until all sand is washed away. Set on the side.
Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the escarole in it, add salt to taste and simmer for 8 to 10 minutes. Using a slotted spoon place the escarole in a container and set on the side. Combine the olive oil and the garlic in a 10 inches skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the fire, combine with escarole, place over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and freshly ground black pepper to taste.
Serve hot with some of the cooking juice and crusty bread to dip into the liquid. It can be served at room temperature with lemon wedges and extra olive oil.
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