Directions:
- Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.
- Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray.
- Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute.
- Combine escarole, corn mixture, parsley, and beans in a large bowl.
- Add vinegar and remaining ingredients; toss well to coat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.58 Kcal (630 kJ) | ||
| Calories from fat | 81.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 14% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 5% | |
| Sodium | 1387.65mg | 58% | |
| Potassium | 522.06mg | 11% | |
| Total Carbs | 14.1g | 5% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 7.6g | 15% | |
| Vitamin C | 18mg | 30% | |
| Iron | 0.7mg | 4% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 42.66 Kcal (179 kJ) | ||
| Calories from fat | 23.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 14% | |
|---|---|---|---|
| Cholesterol | 4mg | 5% | |
| Sodium | 393.12mg | 58% | |
| Potassium | 147.9mg | 11% | |
| Total Carbs | 3.99g | 5% | |
| Sugars | 0.32g | 5% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 2.15g | 15% | |
| Vitamin C | 5.1mg | 30% | |
| Iron | 0.2mg | 4% | |
| Calcium | 19mg | 7% | |
* 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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