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. Source: EatingWell Magazine, January/February 2018

Julia Clancy
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 450 degrees F.

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  • 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 1/4 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.

  • Toss escarole in a large bowl with 1 tablespoon lemon juice and the remaining 2 tablespoons oil and 1/4 teaspoon salt. Divide evenly between 2 rimmed baking sheets. Roast until wilted and lightly browned in spots, about 5 minutes.

  • 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.

Tips

To make ahead: Store almond breadcrumbs (Steps 1-2) at room temperature for up to 3 days.

Nutrition Facts

225 calories; 19.8 g total fat; 320 mg sodium. 9.1 g carbohydrates; 5.3 g protein; Full Nutrition