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
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