Escarole with lemon bread crumbs

  • Preparation Time10 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyEasy
3 tablespoons extra-virgin olive oil
65g butter
1 cup bread crumbs
2 finely chopped green onions
2 lemons, zested, plus 1/2 lemon
2 escarole, thinly sliced
Salt and freshly ground black pepper
A few grates nutmeg
120ml chicken stock
A drizzle honey
1) Heat 1 tablespoon of olive oil and the butter in a skillet over medium heat. When the butter melts, add the bread crumbs, onions and lemon zest. Toast the bread crumbs until golden, transfer to a bowl and return pan to heat.

2) Add the remaining 2 tablespoons of olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit.

Squeeze the juice of the half lemon over the greens, top with the bread crumb mixture and serve.

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