Recipe courtesy of Ellie Krieger
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Escarole with Pine Nuts
Total:
29 min
Active:
15 min
Yield:
4 servings, serving size 3/4 cup
Level:
Easy

Nutrition Info

Healthy
Total:
29 min
Active:
15 min
Yield:
4 servings, serving size 3/4 cup
Level:
Easy

Nutrition Info

Healthy

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

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.

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

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

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