This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep. Featured in: Thanksgiving Dinner, With 12 Chefs On The Side.
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|Serving Size: 1 recipe (1672g)|
|Recipe Makes: 1|
|Calories from Fat: 920 (42%)|
|Amt Per Serving||% DV|
|Total Fat 102.2g||136 %|
|Saturated Fat 38.5g||192 %|
|Monounsaturated Fat 43.5g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 122.1mg||38 %|
|Sodium 2492mg||86 %|
|Potassium 984mg||26 %|
|Total Carbohydrate 264.5g||78 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 248.7g|
|Protein 46.1g||66 %|
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Calories per serving: 2183
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