This satisfying combination may be served hot as a vegetable side dish or chilled as an appetizer.
Yield:
Serves 4Ingredients
3 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced or pressed
1 head escarole, cut across into 1/2-inch-wide strips
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1 cup canned garbanzo beans, drained
2 tablespoons lemon juice
Instructions
1. Heat the oil and butter in a large skillet until the butter is melted. Add the garlic and stir briefly over medium heat. Do not allow it to brown.
2. Immediately add the escarole to the skillet and continue stirring over medium heat until the escarole is wilted. Add the lemon zest and parsley. Season with salt and pepper, then mix in the garbanzo beans. Stir gently over medium heat until the beans are warmed through. Transfer to a serving bowl, sprinkle on the lemon juice, and serve immediately.
