Sautéed Escarole

-Chop up 2 cloves of garlic.

-Put a large skillet over medium heat.

-Add 1 TBS butter or ghee and the chopped garlic.

-Cook over medium heat until browned, about 4 minutes.

-Wash 1 head of chopped escarole. While still wet, add to the pan.

-Cook until escarole is wilted, about 5 minutes.

-Add a pinch of salt and a sprinkle with Parmesan cheese.