2 heads escarole, trimmed
2 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh rosemary
1/2 tsp. red pepper flakes
3 oz. Parmesan cheese, shaved

In nonstick skillet over medium heat, cook escarole, covered, 5 minutes or until wilted. Remove escarole to bowl; wipe skillet dry and return to heat. Add olive oil, rosemary and pepper; cook 1 minute. Add escarole and sauté 4 minutes or until tender. Transfer to serving dish and top with cheese. Serve warm.