Escarole Or Radicchio Braised With Mint

8 oz Escarole or radicchio; well washed, and roughly chopped; rinsed with water left on that clings to leaves
Olive oil
Minced garlic; to taste
Fresh mint or basil; cut into chiffonade
Some prosciutto; cut into chiffonade
Salt; to taste
Crushed red pepper; to taste

In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt. Remove from heat, stir in basil and prosciutto, salt and crushed red pepper. This recipe yields 2 servings.

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