Sauted Escarole With Garlic And Cannellini Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive21 | 1 | Servings | |
INGREDIENTS
| 2 | Garlic cloves, sliced | |
| 4 | T | Olive oil |
| 2 | lb | Escarole, trimmed cut into |
| bite-size pieces | ||
| rinsed well and | ||
| spun dry | ||
| 1 | Cannellili beans, rinsed and | |
| drained |
INSTRUCTIONS
In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, salt and pepper to taste. Saut the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through. Yield: 4 servings Converted by MC_Buster. Per serving: 668 Calories (kcal); 56g Total Fat; (68% calories from fat); 19g Protein; 38g Carbohydrate; 0mg Cholesterol; 201mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9401 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 586
Calories From Fat: 533
Total Fat: 60.7g
Cholesterol: 9.1mg
Sodium: 14136.3mg
Potassium: 995.3mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: <1g
Protein: 6g