Wilted Escarole with Hazelnuts

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
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2 sliced garlic cloves

1 tablespoon olive oil

roughly chopped escarole

2 tablespoons oline oil

pinch red pepper flakes

pinch or salt

zest of 1/2 lemon juice

chopped toasted hazelnuts

grated parmesan


  1. 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.
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