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Sauteed Escarole with Fried Shallots
  • prep: 15 min
  • cook: 0 hr
  • total: 15 min
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  • servings:
  • Summary

    Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.

    Ingredients

    • Vegetable oil, for frying
    • 3 small shallots, thinly sliced into rings
    • 1 1/4 teaspoons coarse salt, divided
    • 1/4 cup extra-virgin olive oil
    • 6 garlic cloves, peeled, smashed
    • 1/4 teaspoon red-pepper flakes
    • 2 pounds escarole, thinly sliced, washed, drained, and spun dry

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 86 % Daily Value *
    • Total Fat: 7 g 11.14%
    • Saturated Fat: 1 g 5.14%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 325 mg 13.56%
    • Calcium: 63 mg 6.31%
    • Potassium: 366 mg 10.46%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 4 g 14.21%
    • Sugar: 0 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 49.62%
    • Vitamin C 13.52%
    • 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 - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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