Wilted Escarole with Hazelnuts
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
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
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.