Escarole with Pine Nuts

I am always looking for a good recipe for those dark leafy greens that are so healthy!!  This one adapted from Ellie Krieger certainly fits the bill!  Enjoy!!!

1 tablespoon olive oil

2 shallots-thinly sliced

3 cloves of garlic-minced

1 large head escarole – washed, dried and rough chop

½ cup vegetable broth

¼ teaspoon chili flakes (use more or less depending on how hot you want it!!)

2 tablespoons balsamic vinegar

Salt and pepper

¼ cup pine nuts -toasted in a skilled until fragrant

Heat the oil in a large sauté pan over medium heat.  Add shallots and cook until soft about 2 minutes.  Add garlic and cook about 1 minute more.  Add escarole and cook until wilted about 5 minutes.  Add the broth and chili flakes, bring to a simmer and cook about 3 minutes, stirring occasionally.  Add vinegar and cook about 2 more minutes.  Season with salt and pepper.  Stir in pine nuts just before serving.