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.
2. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the escarole and cook, stirring, until it has wilted, about 5 minutes.
5. Add the chicken broth, and chili flakes.
6. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes.
7. Add the vinegar and cook for 2 minutes more.
8. Season with salt and pepper.
9. Stir in pine nuts just before serving.
10. Per Serving
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. Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
13. Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

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

Taken from www.foodnetwork.com/recipes/ellie-krieger/escarole-with-pine-nuts-recipe.html (may not work)