Try this Brushchetta with Sauteed Escarole recipe, or contribute your own.
Suggest a better descriptionPlace raisins in a small bowl and cover with warm water for about 20 minutes or until they plump up. Drain. In a small saute pan, toast the pine nuts by stirring them frequently over medium-low heat. As soon as the pine nuts are light brown transfer them to a small dish. Remove any wilted or bruised leaves from escarole. Wash well under cold running water. Drain and cut into strips. Place the olive oil, garlic, and escarole into a large sauce pan. Season with salt to taste. Saute over medium low heat until the escarole is tender, about 10 minutes. A few minutes before the escarole is ready, add the raisins, pine nuts and black olives and toss. Grill or lightly toast the bread. Rub with the cut sdie of the garlic cloves and drizzle with olive oil. Distribute the escarole over the grilled bread and serve immediately. Nutritional info per serving: 356 cal; 8g pro, 36g carb, 22g fat (53%) Source: Verdura, Vegetables Italian Style (Morrow) Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford Posted to MM-Recipes Digest V3 #214 Date: 08 Aug 96 00:14:23 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 48 | ||
Calories from Fat: 16 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 93.7mg | 2 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.1g | ||
Protein 0.7g | 1 % | |
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: 48
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