Stewed escarole with tomatoes

Ingredients:

• 1 bunch of escarole
• 1 can (400 g) chopped canned tomatoes
• 3 cloves of garlic
• 2 tbsp oregano
• Grated Parmesan, for serving

Preparation:

1. In a large saucepan over medium-high heat, cook 3 chopped garlic cloves until golden. Add 1 large bunch of chopped escarole, season with salt and red pepper flakes, and cook until the leaves are wilted, 3 minutes.
2. Add one can (400 g) of diced tomatoes; cook until the liquid has evaporated, 7 minutes. Add 2 tablespoons of chopped oregano and season with salt. Drizzle with olive oil and sprinkle with grated Parmesan.