Directions:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.57 Kcal (358 kJ) | ||
| Calories from fat | 78.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 1% | |
| Sodium | 1173.35mg | 49% | |
| Potassium | 155.74mg | 3% | |
| Total Carbs | 2.21g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56 Kcal (234 kJ) | ||
| Calories from fat | 51.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 13% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 1% | |
| Sodium | 767.82mg | 49% | |
| Potassium | 101.92mg | 3% | |
| Total Carbs | 1.44g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 1.33g | 4% | |
| Vitamin C | 2.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.2mg | 4% | |
* 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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