Escarole with Pine Nuts

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1 tablespoon olive 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 low-sodium chicken broth

1/4 teaspoon chili flakes

2 tablespoons balsamic vinegar

Salt and freshly ground pepper

1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown