Directions:
- Soak the chili in hot water until soft. Seed & thinly slice. Set aside.
- Toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.
- Add 1 Tbsps. of the butter and 1/8 teaspoons salt. Continue stirring until the butter has melted and coats the nuts; set aside.
- Heat the oil in a small skillet over low heat; add the shallots and garlic. Cook until shallots are translucent, about 5 minutes.
- Add the reserved pine nuts and currants; cook 1 minute. Raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.
- Stir escarole until it begins to wilt, about 3 minutes. Add the remaining 2 Tbsps. of the butter; stir until melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.45 Kcal (2288 kJ) | ||
| Calories from fat | 358.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.78g | 61% | |
|---|---|---|---|
| Cholesterol | 24.28mg | 8% | |
| Sodium | 876.3mg | 37% | |
| Potassium | 993.95mg | 21% | |
| Total Carbs | 48.19g | 16% | |
| Sugars | 32.66g | 131% | |
| Dietary Fiber | 6.62g | 26% | |
| Protein | 10.49g | 21% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.1mg | 23% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 169.6 Kcal (710 kJ) | ||
| Calories from fat | 111.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 61% | |
|---|---|---|---|
| Cholesterol | 7.54mg | 8% | |
| Sodium | 271.97mg | 37% | |
| Potassium | 308.49mg | 21% | |
| Total Carbs | 14.96g | 16% | |
| Sugars | 10.14g | 131% | |
| Dietary Fiber | 2.05g | 26% | |
| Protein | 3.26g | 21% | |
| Vitamin C | 8.8mg | 47% | |
| Iron | 1.3mg | 23% | |
| Calcium | 28.9mg | 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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