Directions:
- In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
- Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.09 Kcal (695 kJ) | ||
| Calories from fat | 148.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.46g | 25% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 0% | |
| Sodium | 603.04mg | 25% | |
| Potassium | 356.97mg | 8% | |
| Total Carbs | 5.61g | 2% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.3 Kcal (340 kJ) | ||
| Calories from fat | 72.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 25% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 0% | |
| Sodium | 295.19mg | 25% | |
| Potassium | 174.74mg | 8% | |
| Total Carbs | 2.74g | 2% | |
| Sugars | 0.25g | 2% | |
| Dietary Fiber | 0.81g | 7% | |
| Protein | 1.38g | 6% | |
| Vitamin C | 10.2mg | 35% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 8% | |
| Calcium | 43.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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