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