Escarole with Pine Nuts

1. 1

   Heat the oil in a large saute pan over medium heat.

2. 2

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

3. 3

   Add the garlic and cook for 1 minute more.

4. 4

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

5. 5

   Add the chicken broth, and chili flakes.

6. 6

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

7. 7

   Add the vinegar and cook for 2 minutes more.

8. 8

   Season with salt and pepper.

9. 9

   Stir in pine nuts just before serving.

10. 10

    Per Serving

11. 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. 12

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

13. 13

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

No additional tips available.