Directions:
- In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine. Place the stuffing in the cavity of 1 escarole half. Place the other half on top of the stuffed half and tie them together tightly with butcher's twine. Season with salt and pepper.
- In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides. Cover, bring the liquid to a boil, reduce to a simmer and cook 15 minutes. Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft. Uncover and cook for another 5 minutes, to brown the escarole. Cut the string, slice into 4 portions and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.26 Kcal (872 kJ) | ||
| Calories from fat | 163.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 28% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 4% | |
| Sodium | 826.94mg | 34% | |
| Potassium | 220.98mg | 5% | |
| Total Carbs | 8.48g | 3% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.3 Kcal (575 kJ) | ||
| Calories from fat | 107.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 28% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 4% | |
| Sodium | 545.16mg | 34% | |
| Potassium | 145.68mg | 5% | |
| Total Carbs | 5.59g | 3% | |
| Sugars | 3.14g | 19% | |
| Dietary Fiber | 0.37g | 2% | |
| Protein | 3.8g | 12% | |
| Vitamin C | 3.6mg | 9% | |
| Iron | 0.4mg | 3% | |
| Calcium | 16.5mg | 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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