Recipe courtesy of Food Network Kitchen
Wilted Escarole with Hazelnuts
Total:
10 min
Active:
5 min
Level:
Easy
Total:
10 min
Active:
5 min
Level:
Easy

Directions

Cook 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden, 1 minute. Add 1 bunch roughly chopped escarole and toss. Cover and cook until just wilted, 2 minutes. Combine 2 tablespoons olive oil with a pinch each of red pepper flakes and salt; add the zest of 1/2 lemon and the juice of the whole lemon. Toss with the escarole and season with salt. Top with chopped toasted hazelnuts and grated parmesan.

Photograph by Justin Walker

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