1 large head escarole
1 tablespoon pine nuts
1 tablespoon olive oil
2 cloves garlic, crushed
1/4 cup dry white wine
2 tablespoons grated Parmesan cheese
* salt and pepper, to taste
Wash and trim the escarole. Cut into wide slices across the leaves.
Toast pine nuts quickly in a large skillet over Medium heat, stirring often, until lightly golden. Remove nuts from pan and set aside.
Heat olive oil in same skillet over Medium-High heat. Add garlic and saute 30 seconds. (Use caution not to brown or burn the garlic as it will taste bitter.)
Add escarole to skillet. Toss 1 minute with the garlic and oil until the leaves begin to wilt. Pour wine over escarole. Cover skillet and cook 2 minutes. Remove from heat. Season with salt and pepper. Remove escarole to a serving dish and sprinkle with cheese and pine nuts.
No Nutritional Information Available
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