Barbecued Octopus With Grilled Escarole And Mint

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1 octopus 3 to 5 pounds, with sac, eyes and red skin removed

1/2 cup virgin olive oil

Juice and zest of 1 lemon

1 tablespoon crushed red pepper flakes

1 bunch fresh oregano, roughly chopped

1 tablespoon freshly ground black pepper

2 heads escarole

1/2 cup fresh mint leaves

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