Wilted Escarole with Pinenuts and Pomegranate

Photography by: Evan Sklar
Purchase pine nuts from a source that sells out quickly—you'll be able to taste the freshness in the dish. Remove pomegranate seeds over a bowl and while wearing gloves; the juice will stain.
Wilted Escarole with Pinenuts and Pomegranate

Ingredients

¼ cup extra-virgin olive oil
6 small cloves garlic, very thinly sliced
3 large heads escarole, washed and ripped by hand into 2-inch pieces (Do not dry leaves.)
Zest and juice of 1 lemon
1 tablespoon chopped fresh thyme
Pinch crushed red pepper flakes
10 tablespoons pine nuts, toasted
Seeds of 1 pomegranate

Nutrition Facts

Serves 8. 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).
 

Directions

  1. In a large skillet over medium-high heat, heat olive oil. Add garlic; swirl pan slightly. Cook until just golden, not browned.
  2. Add escarole in batches, allowing each handful to wilt slightly before adding the next. Toss escarole and garlic until nicely wilted and warmed throughout.
  3. Toss in lemon zest and juice, thyme, and red pepper flakes. Season with salt to taste.
  4. Remove from heat; fold in pine nuts. Sprinkle with pomegranate seeds.