Escarole Medley - cooking recipe

Ingredients

2 heads escarole
1 medium can black pitted olives, drained
1 medium can mushrooms, drained
4 cloves chopped garlic
1/4 c. olive oil
salt

Preparation

Wash escarole very good; cut up and add salt.
Boil until tender; drain and set aside.
In a saucepan, brown garlic in olive oil.
Don't burn it.
Add mushrooms and black olives.
Cook a few minutes.
Add escarole; cook about 5 minutes longer.
Add salt and pepper.
Serve with white rice or meat.
Makes about 6 servings.