Organic Pine Nuts
Serving Size: 1/4 cup (30 g)
Calories / Calories: 200
Fat / Lipide: 21 g32%
Saturated / saturés: 1.5 g7%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 0 mg0%
Carbohydrate / Glucides: 4 g1%
Fibre / Fibres: 1 g4%
Sugars / Sucres: 1 g
Protein / protéines: 4 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 2%
Iron / Fer: 9%
Ingredients: Organic pine nuts
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: China
Fennel and Escarole Stuffing with Pine Nuts Recipe
4 Tbl olive oil
1 ½ C onion, chopped
4 C fresh fennel, chopped
2 Tbl garlic, finely chopped
1 Tbl fresh rosemary, chopped, or 1 tsp dried
1 Tbl fresh thyme, chopped, or 1 tsp dried
1 tsp fennel seeds, lightly crushed
1 tsp salt
1 medium head escarole, washed thoroughly and cut into 1-inch pieces (about 6 cups)
1/2 C dry white wine
8 C partly dried or lightly toasted
1/2 inch bread cubes, preferably from a chewy sourdough loaf
1/2 C pine nuts, lightly toasted
2 tsp lemon zest, grated
Freshly ground black pepper, to taste
1. Heat the olive oil in a large skillet over medium-low heat.
2. Add the onion, fennel, garlic, rosemary, thyme, fennel seeds, and salt. Cook, covered, until the onion is soft and translucent, 5-7 minutes. Add the escarole, cover, and cook until the escarole is wilted.
3. Add the wine and let it simmer until some of the liquid has evaporated, 2-3 minutes in a large bowl, combine the vegetables with the bread cubes, pine nuts, and lemon zest.
4. Season with pepper; toss to combine. The stuffing should just hold together.
5. If baking some or all of the stuffing in a casserole, pour 1-2 cups of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Pine nuts are edible seeds found under the pine cone's scales. In North America, they are most often harvested from the pinyon pine tree.