Wilted Escarole With Pinenuts And Amethyst
Purchase ache basics from a antecedent that sells out quickly—you'll be able to aftertaste the bloom in the dish. Remove amethyst seeds over a basin and while cutting gloves; the abstract will stain.
Ingredients
¼ cup extra-virgin olive oil
6 baby cloves garlic, actual agilely sliced
3 ample active escarole, done and ripped by duke into 2-inch pieces (Do not dry leaves.)
Zest and abstract of 1 lemon
1 tablespoon chopped beginning thyme
Pinch ashamed red pepper flakes
10 tablespoons ache nuts, toasted
Seeds of 1 pomegranate
Directions
- In a ample bucket over medium-high heat, calefaction olive oil. Add garlic; agitate pan slightly. Cook until just golden, not browned.
- Add escarole in batches, acceptance anniversary scattering to become hardly afore abacus the next. Toss escarole and garlic until accurately angled and broiled throughout.
- Toss in auto bite and juice, thyme, and red pepper flakes. Season with alkali to taste.
- Remove from heat; bend in ache nuts. Sprinkle with amethyst seeds.
Nutrition Facts
Per serving: 164 calories, 14 g fat (1.5 g saturated), 7 g carbohydrates, 3 g protein, 2.5 g fiber, 16 mg sodium (<1% Daily Value).