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Sauteed Escarole with Fried Shallots
- prep: 15 min
- cook: 0 hr
- total: 15 min
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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
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Nutrition
Nutritional Info
- 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