Sauteed Escarole With Lemon and Pine Nuts

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 14 cup pine nuts
• 12 teaspoon crushed red pepper flakes
• 12 cup vegetable broth
• 1 tablespoon lemon juice
• 1 lb escarole, chopped (2 heads)
• 12 teaspoon salt
• lemon slice (to garnish)

1. Heat oil in Dutch oven over medium high heat.
2. Add garlic, pine nuts and red pepper; saute 2 minutes or until nuts are golden brown, stirring constantly.
3. Add broth, lemon juice and escarole; cook 3 minutes or until wilted.
4. Stir in salt and garnish with lemon slices.

olive oil, garlic, nuts, red pepper, vegetable broth, lemon juice, salt, lemon slice

Taken from www.food.com/recipe/sauteed-escarole-with-lemon-and-pine-nuts-341464 (may not work)