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Sauteed Escarole with Currants and Capers Recipe

Sauteed Escarole with Currants and Capers Recipe

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Sauteed Escarole with Currants and Capers

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Ingredients

Count

Nutrition

119

Calories

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Ingredients:

Serving

Directions:

Preheat oven to 350°F.
In a shallow baking pan toast nuts in middle of oven until golden, about 5 minutes. Cut escarole into 1-inch pieces and chop garlic.
In a 12-inch nonstick skillet sauté garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next. Stir in currants, capers, and salt and pepper to taste and cook, covered, over moderately low heat until escarole is tender, about 3 minutes. Remove lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more. Stir in nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.74 Kcal (497 kJ)
Calories from fat	96.79 Kcal
		% Daily Value*
Total Fat	10.75g	17%
Cholesterol	2.27mg	1%
Sodium	994.66mg	41%
Potassium	308.29mg	7%
Total Carbs	6.97g	2%
Sugars	3.13g	13%
Dietary Fiber	0.52g	2%
Protein	2.97g	6%
Vitamin C	5.8mg	10%
Iron	0.4mg	2%
Calcium	40mg	4%

Amount Per 100 g
Calories	48.36 Kcal (202 kJ)
Calories from fat	39.42 Kcal
		% Daily Value*
Total Fat	4.38g	17%
Cholesterol	0.92mg	1%
Sodium	405.13mg	41%
Potassium	125.57mg	7%
Total Carbs	2.84g	2%
Sugars	1.28g	13%
Dietary Fiber	0.21g	2%
Protein	1.21g	6%
Vitamin C	2.4mg	10%
Iron	0.1mg	2%
Calcium	16.3mg	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.

Tastes

salty
savory
bitter
sweet

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