Directions:
- Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
- Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute.
- Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
- Spoon onto a platter and drizzle with oil to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.48 Kcal (337 kJ) | ||
| Calories from fat | 72.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 4.22mg | 1% | |
| Sodium | 851.74mg | 35% | |
| Potassium | 215.92mg | 5% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.96 Kcal (176 kJ) | ||
| Calories from fat | 37.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 12% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 444.06mg | 35% | |
| Potassium | 112.57mg | 5% | |
| Total Carbs | 1.21g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 1.42g | 5% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.1mg | 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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