Braised Escarole with Garlic and Lemon

1 head Escarole
1/4 cup olive oil
1 tbs butter
4 Garlic cloves
1/2 tsp red pepper flakes
2 bay leaves
1/2 lemon, cut into slices
Salt & Pepper

Wash and chop escarole.

Place olive oil and butter in skillet. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes. Place the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Season with salt and pepper. Pour in the water and cover the pan. Simmer for 15-20 minutes until the escarole is tender.

Serve quickly!