Adapted from foodnetwork.com, c, courtesy of Capay Valley Farm Shop INGREDIENTS 1 head escarole, about 1 pound 1/4 cup extra-virgin olive oil 1 tablespoon unsalted butter 4 garlic cloves, sliced 1/2 teaspoon red pepper flakes 2 bay leaves 1/2 lemon, cut in thin slices 2 cups water or broth Kosher salt and freshly ground black pepper [...]

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