Directions:
- Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
- Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
- Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.19 Kcal (528 kJ) | ||
| Calories from fat | 106.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 18% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 1% | |
| Sodium | 623.84mg | 26% | |
| Potassium | 235.22mg | 5% | |
| Total Carbs | 6.05g | 2% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 72.43 Kcal (303 kJ) | ||
| Calories from fat | 60.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 18% | |
|---|---|---|---|
| Cholesterol | 0.87mg | 1% | |
| Sodium | 358.06mg | 26% | |
| Potassium | 135.01mg | 5% | |
| Total Carbs | 3.47g | 2% | |
| Sugars | 1.84g | 13% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 1.38g | 5% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.3mg | 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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