In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt. Remove from heat, stir in basil and prosciutto, salt and crushed red pepper. This recipe yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997) Recipe by: Michele Urvater
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 120 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 2.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 120
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