Roasted Escarole with Almond Breadcrumbs

Roasted Escarole with Almond Breadcrumbs

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From: EatingWell Magazine, January/February 2018

This healthy vegetable side recipe is a delicious way to get your dark leafy greens and nuts, two good plant-based sources of calcium. Do yourself a favor and make a double batch of the nutty breadcrumbs. You're going to want to sprinkle them on everything.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup whole almonds
  • 1 lemon
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • 1 large head escarole (about 1½ pounds), leaves separated
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons sherry vinegar

Preparation

  • Prep

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place almonds in a food processor and pulse until coarse crumbs form. Zest and juice lemon. Heat 1 tablespoon oil in a medium skillet over medium-high heat; add the almonds, garlic and ¼ teaspoon salt. Cook, stirring frequently, until starting to brown, 1 to 3 minutes. Remove from heat, stir in 1 tablespoon lemon zest and spread on a plate to cool.
  3. Toss escarole in a large bowl with 1 tablespoon lemon juice and the remaining 2 tablespoons oil and ¼ teaspoon salt. Divide evenly between 2 rimmed baking sheets. Roast until wilted and lightly browned in spots, about 5 minutes.
  4. Transfer the escarole to a serving platter. Whisk balsamic and sherry vinegars in a small bowl and drizzle over the escarole. Top with the almond breadcrumbs.
  • To make ahead: Store almond breadcrumbs (Steps 1-2) at room temperature for up to 3 days.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 225 calories; 20 g fat(2 g sat); 6 g fiber; 9 g carbohydrates; 5 g protein; 193 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 2,780 IU vitamin A; 12 mg vitamin C; 117 mg calcium; 2 mg iron; 320 mg sodium; 538 mg potassium
  • Nutrition Bonus: Vitamin A (56% daily value), Folate (48% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: ½

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