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Punchy Spring Greens

This is a wonderfully flavorful and healthy side dish or veggie entrée. Packed with all sorts of ‘good-for-you’ produce, these savory greens are a jot to make. The toasted hazelnuts add just the right amount of crunch. Use any combination of fresh greens here — we used kale, spinach, and arugula — and we served this with Sticky Chinese Ribs to everyone’s satisfaction!

Punchy Spring Greens

3½ tbs. butter
6 anchovy fillets
2 garlic cloves, chopped
10 oz. spring greens, washed and shredded
4 green onions, roughly  chopped
1 lemon, juiced
4 tbs. grated Parmesan cheese
¼ cup hazelnuts, toasted and roughly chopped

Melt the butter in a large skillet over a medium heat. Add the anchovies and cook for 2 minutes, or until they melt away. Stir in the garlic and cook for 1 minute more. Toss in the greens and green onion and cook until wilted, 6-8 minutes, stirring often.

Add the lemon juice and Parmesan cheese, then season to taste. Transfer to a serving bowl and sprinkle with hazelnuts.

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