Try this braised escarole with onions and pine nuts recipe, or contribute your own.
Suggest a better descriptionTrim heads of escarole seperating leaves. Rinse well but do not drain. Cook them in a large pan with about 1 inch of water. Cook, covered, 20 minutes. Drain and slice the leaves, about 1/2-inch strips. Set aside.
In a large skillet, heat 2 tbsp butter and oil. Add the onions, garlic and anchovy and saute over medium heat, stirring often, 10 minutes. Onions should begin to brown a little. Stir in nutmeg. Add the escarole pieces, stir well. Add the cream, and remaining butter, increase heat and cook 3 or 4 minutes until escarole is heated through. Toss in the roasted pine nuts and serve hot. Sprinkle with Parmesan cheese.
Makes 6 to 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (18g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 110 | ||
Calories from Fat: 104 (95%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.5g | 15 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 2.4mg | 0 % | |
Potassium 54.1mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.