ESCAROLE WITH CEDAR NUTS
1 tablespoon cedar nut oil
1/4 cup thinly sliced shallots
3 cloves garlic, minced
1 head of escarole (about 1 pound), washed, dried and coarsely chopped
1/2 cup vegetable broth
1/4 teaspoon chili flakes
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
1/4 cup cedar nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown
Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in cedar nuts just before serving.
LEMON-BUTTER GREEN BEANS WITH CEDAR NUTS
1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 tablespoon cedar nuts
1 teaspoon fresh lemon juice
Pinch freshly ground black pepper
Drain green beans well and pat dry.
Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the cedar nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine.
Remove from the heat and serve immediately.
recipe courtesy of Copyright: http://www.RingingCedarsOfRussia.org/