Sauteed Escarole with Parmesan and Toasted Pine Nuts

Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked.

1 head escarole
1 T olive oil
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste

Slice escarole into ribbons just over an inch thick. (You can also chop the ribbons slightly)

Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes.
Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Saute escarole until it's slightly wilted but not completely soft, about 3-4minutes.

Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately.

http://kalynskitchen.blogspot.com/2009/03/recipe-for-sauteed-escarole-with.html