Ingredients:
- 1/2 cup julienne spicy capicola
- 1/2 cup julienne salami
- 1 cup julienne yellow onion
- 1 cup julienne green bell pepper
- 1/4 cup julienne fennel
Directions:
- In a large saute pan over medium-high heat, add the ham and saute until starting to render. Add the capicola and salami and cook for 3 to 5 minutes. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock. Cover and let the escarole wilt, about 5 minutes. Remove the cover and stir in the vinegar and lemon juice. Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.81 Kcal (715 kJ) | ||
| Calories from fat | 170.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.95g | 29% | |
|---|---|---|---|
| Cholesterol | 32.03mg | 11% | |
| Sodium | 1783.45mg | 74% | |
| Potassium | 306.04mg | 7% | |
| Total Carbs | 5.55g | 2% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 11.2g | 22% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.3mg | 1% | |
| Calcium | 188.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 56.08 Kcal (235 kJ) | ||
| Calories from fat | 56.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 29% | |
|---|---|---|---|
| Cholesterol | 10.52mg | 11% | |
| Sodium | 585.59mg | 74% | |
| Potassium | 100.49mg | 7% | |
| Total Carbs | 1.82g | 2% | |
| Sugars | 0.28g | 3% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 3.68g | 22% | |
| Vitamin C | 2.4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 61.9mg | 19% | |
* 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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