One big sweet potato, honey roasted. And escarole. That would be 'scaROlay if you're in my favorite Italian restaurant in Queens. I wanted to show how to cook it because I know a lot of people are unsure, and it's really tasty. Below is the head of escarole. Escarole resembles lettuce more than it does than sturdy greens like kale. Just cut it into pieces the same way you would cut leaf lettuce for a salad, if maybe on the larger side. Make sure the escarole is as clean and dry as possible. Then, it needs quick cooking over medium high heat in enough olive oil or butter to "dress" it.
Heat the pan, add good olive oil and a clove of minced garlic. Cook until the garlic loses its raw smell, about 20 seconds.
Toss it around with tongs for no more than 2 minutes, until it is wilted but not browning or completely withered. This is how much it cooks down. Only salt it at the very end because salt draws out the moisture and instead of having a nice juicy dish of lightly dressed wilted green, you'll have soggy lettuce water running all over your plate.