I had about half a head of escarole remaining after I made this soup, and a splash of red wine remaining after I made this chicken. To be honest, there wasn’t much else in my refrigerator, so I made this quick escarole side dish.
I tore the escarole into smaller pieces, gave them a quick rinse, and then tossed them in a big frying pan with a bit of olive oil and garlic powder. After cooking the escarole on high heat for a few minutes, I added in the red wine and left the pan on the stove for another minute. This isn’t a recipe, but sometimes you need to just let the contents of your refrigerator inspire you.