Description
A delicious and simple preparation of a traditional Italian vegetable.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 head escarole, about 1 pound
- 1 cup vegetable or chicken broth
- 4 garlic cloves, sliced
- 1/2 teaspoon red pepper flakes
- Celtic sea salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- ¼ cup pine nuts
Instructions
- Wash the escarole leaves in a bowl of water making sure you remove all the soil. The dirt tends to collect at the base of the stems.
- Stack the leaves and slice the escarole crosswise into ribbons about 1 ½” wide.
- Place a large sauté pan over medium-low heat. Add 2 tablespoons olive oil.
- Add garlic and red pepper flakes. Cook for 2 minutes until the garlic is lightly brown.
- Add the escarole, stock, salt and pepper. Raise heat and stir to wilt the escarole.
- Simmer on medium-low for 15-20 minutes until tender. If the pan gets dry add a little more stock.
- While the escarole is cooking heat a small sauté pan. Add pine nuts and cook while stirring until lightly brown. Set aside.
- Finish with the remaining 2 tablespoons of olive oil to flavor. Taste for salt and pepper.
- Serve topped with pine nuts
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Vegetable
- Cuisine: Italian, Paleo, Vegan, Gluten Free