Escarole With Pine Nuts Recipe

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Ellie Krieger on Food Network
Nutrition per serving    (USDA % daily values)
CAL
136
FAT
31%
CHOL
0%
SOD
2%

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Ingredients for 4 servings

1/2 cup low-sodium chicken broth

Salt and freshly ground pepper

1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown

1/4 teaspoon chili flakes

3 cloves garlic, minced

2 tablespoons balsamic vinegar

1 head of escarole (about 1 pound), washed, dried and coarsely chopped

1 tablespoon olive oil

1/4 cup thinly sliced shallots

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