Roasted Escarole with Almond Breadcrumbs
This vegetable side 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.
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 1 1/2 pounds), leaves separated
2 teaspoons balsamic vinegar
2 teaspoons sherry vinegar
Position racks in upper and lower thirds of oven; preheat to 450 degrees F.
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.
