Escarole with Pan-Roasted Garlic and Lemon

This was tasty…..garlic, lightly sautéed greens, a squeeze of lemon to finish….. what’s not to like.

However, the whole point of pan-roasting the garlic, a fairly time consuming step, was lost on me (and my family), since none of us ate the cloves of garlic that were apparently like candy. Without that element, this dish wasn’t particularly special.

Some additional notes: I used only 2 Tbsp oil and probably could have gotten away with less; 1 large head escarole feeds 2-3, not 6, people.