1 bunch escarole/frisee mix 1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

4 garlic cloves, sliced

1/2 teaspoon red pepper flakes

2 bay leaves

1/2 lemon, cut in thin slices

2 cups water

Pinch sugar

Kosher salt and freshly ground black pepper

Wash the greens, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the greens crosswise into ribbons about 1 1/2-inches wide.  Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the greens into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the greens with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the greens are tender.

adapted recipe from Tyler Florence at foodnetwork.com