Super fast, super easy, super delicious autumn vegetarian recipe from "The Flexitarian Table"

Last Friday I picked up a gorgeous soup recipe from Peter Berley's book The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between ($30). And I'm sure glad I did.. It was an amazing soup, but it was a fair amount of work.

What if I wanted an easier dish? Something as warm and healthy as a vegetarian soup, but something that could be made in half the time?

So I went back to The Flexitarian Table and flipped pages. And found something perfect.
Vegetarian recipe: Sautéed Escarole with Red Pepper Garlic
Sea salt or kosher salt
3 pounds escarole (3 medium heads), cored and coarsely chopped
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed and peeled
1/4 teaspoon red pepper flakes
Freshly ground black pepper

Bring a large pot of salted water to a boil. Add the escarole and boil, uncovered, until the escarole has wilted but still retains its color, 5 to 6 minutes. Drain well.

In a large skillet, heat the olive oil over medium heat. Add the garlic and pepper flakes and cook, stirring, until the garlic is pale gold, 1 to 2 minutes. Add the escarole and toss to coat with the flavored oil. Cook, stirring, for 3 to 4 minutes, or until the escarole is tender.

Season with salt and black pepper and serve.