Escarole With Fried Garlic, Dates And Cheese

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1 cup olive oil

1/2 cup garlic, very thinly sliced

1 tbsp fresh lemon juice

1/4 tsp salt

1/8 tsp black pepper

1/2 cup finely chopped pitted dates

1 head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

Parmesan, shaved on top

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