Directions:
- Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
- Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
- Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.75 Kcal (460 kJ) | ||
| Calories from fat | 64.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 0% | |
| Sodium | 572.4mg | 24% | |
| Potassium | 291.75mg | 6% | |
| Total Carbs | 11.72g | 4% | |
| Sugars | 6.45g | 26% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 64.09 Kcal (268 kJ) | ||
| Calories from fat | 37.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 11% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 0% | |
| Sodium | 334.27mg | 24% | |
| Potassium | 170.38mg | 6% | |
| Total Carbs | 6.85g | 4% | |
| Sugars | 3.77g | 26% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 1.78g | 6% | |
| Vitamin C | 2.5mg | 7% | |
| Iron | 0.5mg | 4% | |
| Calcium | 18mg | 3% | |
* 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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