Escarole with Pine Nuts

By Shelly17

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

Details

Adapted from foodnetwork.com

Preparation

Step 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.