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  • Summary

    Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.

    Ingredients

    • 1 1/2 tablespoons olive oil
    • 1 small onion, thinly sliced crosswise into half-moons
    • 1 tablespoon minced garlic (about 2 cloves)
    • 1 head escarole, washed well and stems trimmed
    • 1 1/2 cups chicken stock
    • 1/2 teaspoon dried thyme
    • 3/4 teaspoon salt
    • 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
    • Grated Parmesan cheese, for garnish

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 279 % Daily Value *
    • Total Fat: 4 g 6.79%
    • Saturated Fat: 1 g 3.42%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 418 mg 17.41%
    • Calcium: 85 mg 8.49%
    • Potassium: 1043 mg 29.81%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 32.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 44 g %
    • Dietary Fiber: 25 g 101.45%
    • Sugar: 1 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 3.93%
    • Vitamin C 1.7%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total4 oz-eq

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