Serves: 4

Walnut and Rosemary Oven-Fried Chicken

Toasted garlic escarole
Cut a 1 1/2-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1 1/2 tablespoons olive oil in a small skillet over medium-high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1 1/2 tablespoons fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Drizzle dressing over escarole, and toss to coat.
Credit: Photo: Randy Mayor; Styling: Leigh Ann Ross