1. In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper. 2. Cook and stir until vegetables are soft, 3-4 minutes. 3. Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes. 4. Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes. 5. Serve with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
