1 tablespoon Napa Valley organic olive oil
1 small organic onion chopped
2 cloves Melissas organic garlic minced
1 large head escarole about 1 pound white stems snapped off leaves torn into large bite size pieces
1/8 teaspoon black pepper
1/8 teaspoon sea salt
Heat oil over medium heat in a large pot with a lid. Add onion and cook until clear, about eight minutes. Add garlic and cook 30 seconds, add escarole and toss with oil, onion and garlic as best you can. Cover and allow to wilt, about 2 minutes. Toss and cook one more minute, stirring constantly. Season with pepper and salt and serve.