Escarole With Pine Nuts

• 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

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.

olive oil, shallots, garlic, washed, chicken broth, chili flakes, balsamic vinegar, salt, pine nuts

Taken from www.epicurious.com/recipes/member/views/escarole-with-pine-nuts-50060222 (may not work)