Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole
, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a "hint" of garlic to touch the greens
without overwhelming them. Drain
and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.