Escarole with Pine Nuts

Name: Escarole with Pine Nuts
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

9 ingredients

13 steps

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.
2

Add the shallots and cook, stirring, until shallots are soft, about 2 minutes.
3

Add the garlic and cook for 1 minute more.
4

Add the escarole and cook, stirring, until it has wilted, about 5 minutes.
5

Add the chicken broth, and chili flakes.
6

Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes.
7

Add the vinegar and cook for 2 minutes more.
8

Season with salt and pepper.
9

Stir in pine nuts just before serving.
10

Per Serving
11

Calories 130; Total Fat 10 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 3.5 g) ; Protein 4 g; Carb 9 g; Fiber 4 g; Cholesterol 0 mg; Sodium 40 mg
12

Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
13

Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc