Sauteed Escarole with Parmesan and Toasted Walnuts

INGREDIENTS

1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste

DIRECTIONS

Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.

Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.

Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.

Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.