Scarola Recipe

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Ingredients:

Serving

1 lb escarole (about 1 large head), washed, stems removed, and leaves roughly chopped
3 tbsp olive oil
2 cloves garlic, cut in half

Directions:

Bring a large pot of salted water to a rapid boil. Add the escarole and cook until tender but firm, about 5 minutes after the water returns to the boil. Remove the escarole with a slotted spoon, place in a bowl, and set aside. Reserve * cup of the cooking water. Set aside. (The escarole may be parboiled and set aside several hours before proceeding with the recipe.) Warm the olive oil in a large saute pan set over medium heat. Add the garlic and cook to flavor the oil but do not let it brown, about 2 minutes. Add the escarole and the reserved cooking water. Cook, stirring occasionally, to warm through and bring the flavor of the garlic and escarole together, about 4 minutes. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.53 Kcal (450 kJ)
Calories from fat	104.84 Kcal
		% Daily Value*
Total Fat	11.65g	18%
Cholesterol	1.13mg	0%
Sodium	467.36mg	19%
Potassium	127.33mg	3%
Total Carbs	1.63g	1%
Sugars	0.02g	0%
Dietary Fiber	0.03g	0%
Protein	1.22g	2%
Vitamin C	2.7mg	5%
Calcium	17.5mg	2%

Amount Per 100 g
Calories	85.76 Kcal (359 kJ)
Calories from fat	83.62 Kcal
		% Daily Value*
Total Fat	9.29g	18%
Cholesterol	0.9mg	0%
Sodium	372.77mg	19%
Potassium	101.56mg	3%
Total Carbs	1.3g	1%
Sugars	0.01g	0%
Dietary Fiber	0.02g	0%
Protein	0.98g	2%
Vitamin C	2.2mg	5%
Calcium	13.9mg	2%

* 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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