Grilled Escarole Recipe

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Ingredients:

Serving

3 heads escarole
3 tbsp extra-virgin olive oil
3 tbsp crumbled blue cheese
salt and ground black pepper to taste
3 tbsp ranch salad dressing , or to taste

Directions:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper.
Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.
Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	159.23 Kcal (667 kJ)
Calories from fat	145.94 Kcal
		% Daily Value*
Total Fat	16.22g	25%
Cholesterol	11mg	4%
Sodium	1328.45mg	55%
Potassium	320.23mg	7%
Total Carbs	3.44g	1%
Sugars	0.23g	1%
Dietary Fiber	0.08g	0%
Protein	4.45g	9%
Vitamin C	5.8mg	10%
Iron	0.1mg	0%
Calcium	78.8mg	8%

Amount Per 100 g
Calories	53.24 Kcal (223 kJ)
Calories from fat	48.8 Kcal
		% Daily Value*
Total Fat	5.42g	25%
Cholesterol	3.68mg	4%
Sodium	444.19mg	55%
Potassium	107.07mg	7%
Total Carbs	1.15g	1%
Sugars	0.08g	1%
Dietary Fiber	0.03g	0%
Protein	1.49g	9%
Vitamin C	1.9mg	10%
Calcium	26.3mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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