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Remove and discard any very tough outer dark green or browned leaves from about 1 ½ pounds escarole. Tear the remaining leaves into rough 2-inch pieces. Rinse the leaves well in a colander. Drain well, but do not dry. Thinly slice 4 garlic cloves. Juice ½ small lemon until you have 1 tablespoon.
Heat 2 tablespoons olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add the garlic and ¼ teaspoon red pepper flakes if desired, and sauté until the garlic is softened and fragrant (do not let the garlic brown), about 30 seconds.
Add the escarole a few handfuls at a time, stirring after each addition so that they start to wilt, 1 to 2 minutes. Add ¼ teaspoon kosher salt and toss to combine. Continue to cook, stirring occasionally, until the escarole is just tender, 2 to 4 minutes. Remove the pan from the heat. Add the lemon juice and stir to combine. Taste and season with more kosher salt as needed.