Directions:
- In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
- Cook and stir until vegetables are soft, 3-4 minutes.
- Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
- Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
- Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.97 Kcal (247 kJ) | ||
| Calories from fat | 36.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 1% | |
| Sodium | 1133.34mg | 47% | |
| Potassium | 337.63mg | 7% | |
| Total Carbs | 6.48g | 2% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 0.2mg | 1% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 20.63 Kcal (86 kJ) | ||
| Calories from fat | 12.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 6% | |
|---|---|---|---|
| Cholesterol | 0.87mg | 1% | |
| Sodium | 396.48mg | 47% | |
| Potassium | 118.11mg | 7% | |
| Total Carbs | 2.27g | 2% | |
| Sugars | 0.29g | 3% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 1.11g | 6% | |
| Vitamin C | 4.3mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.8mg | 5% | |
* 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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