Escarole with Pine Nuts
Escarole with Pine Nuts
- Level: Easy
- Yield: 4 servings, serving size 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Sodium
- 40 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 4 grams
- Protein
- 4 grams
- Total: 29 min
- Prep: 15 min
- Cook: 14 min
- Level: Easy
- Yield: 4 servings, serving size 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Sodium
- 40 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 4 grams
- Protein
- 4 grams
- Total: 29 min
- Prep: 15 min
- Cook: 14 min
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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