Sauteed Escarole With Lemon and Pine Nuts

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 cup pine nuts
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup vegetable broth
• 1 tablespoon lemon juice
• 1 lb escarole, chopped (2 heads)
• 1/2 teaspoon salt
• lemon slice (to garnish)

Directions

1. 1

   Heat oil in Dutch oven over medium high heat. Add garlic, pine nuts and red pepper; saute 2 minutes or until nuts are golden brown, stirring constantly.

2. 2

   Add broth, lemon juice and escarole; cook 3 minutes or until wilted. Stir in salt and garnish with lemon slices.