Serves 4-6; can be multiplied.
8 cups roughly chopped escarole (2 small heads)
2 Tbsp extra virgin olive oil
4 cloves garlic, slivered
1/4 to 1/2 tsp mild red pepper flakes, to taste
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Wash the escarole in a bowl of cold water, and spin dry in a salad spinner, leaving a little bit of water on the greens.
In a very large frying pan, heat the oil over medium-low heat. Sauté the garlic for 30 seconds, to infuse the oil.
Add the escarole, in batches if necessary, stirring gently until the hot oil begins to wilt the greens. When all of the escarole is in the pan, toss in the red pepper flakes, salt and pepper.
Cover the pot, reduce heat to low, and cook for 5 minutes, until the greens are wilted and soft.
Transfer the escarole to a serving dish, and top immediately with grated cheese.