I love my GREENS

Escarole with Pine Nuts

2008, Ellie Krieger All rights reserved

Prep Time:15 minInactive Prep Time:–Cook Time:14 minLevel:EasyServes:4 servings, serving size 3/4 cup


  • 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


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.

Per Serving

Excellent source of: Vitamin A, Folate, Vitamin K, Manganese

Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc 

I do love my greens. However, Tom is not so keen on the slight bitterness of escarole. I find it interesting on my palate and anything with pine nuts in it is OK in my book! I especially enjoy adding the pepper flakes because I love anything with a  hot spicy “tingle”.


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