Bring a pot of water to boil. Meanwhile, wash one head of escarole, removing tough ends of stems, and tearing into manageable pieces. Peel 3-4 cloves of garlic. Boil escarole and garlic until escarole is tender. Drain some of the water, leaving enough for escarole to "wade" in. Pour olive oil over broth and generously salt and pepper.
Buon Apetito!
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