Trim heads of escarole seperating leaves. Rinse well but do not drain. Cook them in a large pan with about 1 inch of water. Cook, covered, 20 minutes. Drain and slice the leaves, about 1/2-inch strips. Set aside.
In a large skillet, heat 2 tbsp butter and oil. Add the onions, garlic and anchovy and saute over medium heat, stirring often, 10 minutes. Onions should begin to brown a little. Stir in nutmeg. Add the escarole pieces, stir well. Add the cream, and remaining butter, increase heat and cook 3 or 4 minutes until escarole is heated through. Toss in the roasted pine nuts and serve hot. Sprinkle with Parmesan cheese.
Makes 6 to 8 servings.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (95%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 6.8mg||2 %|
|Sodium 2.4mg||0 %|
|Potassium 54.1mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.3g|
|Protein 1.2g||2 %|
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Calories per serving: 110
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