Poached Escarole with Hazelnuts

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 2

Compared to many other leafy greens, escarole contains more vitamins and minerals. Include it in your diet if you want to maintain a healthy diet. Escarole has a slightly bitter flavor and is perfect for both savory fresh salads and warm side dishes. This recipe offers a delicious and healthy side dish that pairs perfectly with meat, fish, or poultry. Escarole leaves are sautéed with garlic, lemon juice, and red pepper flakes, infusing them with a rich bouquet of flavor. A few chopped hazelnuts add a delicious crunch and sophistication to this simple side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

A bunch of coarsely chopped escarole
2 thinly sliced garlic cloves
1 tbsp olive oil for frying
2 tbsp. l. olive oil for dressing
A pinch of red pepper flakes
A pinch of salt
Zest and juice of half a lemon
Chopped roasted hazelnuts
Grated Parmesan

Ingredient Substitution Suggestions

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Recipe:

In a skillet over medium heat, sauté 2 chopped garlic cloves in 1 tablespoon olive oil until golden brown, 1 minute. Add 1 bunch coarsely chopped escarole and stir. Cover and sauté until wilted, 2 minutes. Whisk 2 tablespoons olive oil with a pinch of red pepper flakes and salt; add the zest of half a lemon and the juice of a whole lemon. Toss with the salad and season with salt. Sprinkle with chopped toasted hazelnuts and grated Parmesan.

Recipes with similar ingredients: escarole salad, red pepper flakes, lemon juice, Parmesan cheese, hazelnuts, garlic

Categories:

recipe / Pan / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes