Escarole with Pine Nuts

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  • Level: Easy
  • Total: 29 min
  • Prep: 15 min
  • Cook: 14 min
  • Yield: 4 servings, serving size 3/4 cup
  • Nutrition Info
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Ingredients

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

Directions

  1. 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 chicken 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 pine nuts just before serving.
  2. Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
  3. Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc