Struggles

A wonderful teacher I work with once told me "Don't rob them of the struggle." And how true! Children learn so much when they struggle and work through a problem. They come out twice as tough and twice as smart on the other side.
Tonight I struggled with my first attempt at braising. You may look at the recipe and wonder what I could be struggling with (overall it's a pretty easy recipe to execute). It was the presentation of it all. Is it supposed to be this wet? Do I drain it or serve as is? Does it actually taste good or is that the cheese? More of an inner-struggle, if you will. So maybe now I'm just a little bit smarter about my cooking.

Cooked Escarole
(from Wegmen's Magazine)
6 cups water
juice of 1 lemon (2-3 TBSP)
6 cloves garlic, minced (and I pinched my finger with our garlic press...all a part of this struggle)
1 TBSP salt
1/2 cup olive oil
15 oz. chopped escarole
3 TBSP shredded Italian cheese blend

1. Add water, lemon juice, garlic, salt and oil to braising pan (I don't think we have one of these so I used a deep skillet) on high
2. Add escarole; bring to a boil. Cover.
3. Cook 4-5 min. until escarole are tender and have changed color.
4. Transfer to serving dish (good luck with this! I recommend a strainer and some tongs); sprinkle with cheese