Sauté olive oil, okra, onion, mushrooms in a large
sauté pan over medium heat for 8-10 minutes, until vegetables become
soft. Add chili powder and paprika and cook an additional minute.
Pre-heat your oven to 400 degrees.
While the vegetables cook, puree all Sage Walnut Cream ingredients
in a food processor until smooth (this will take a few minutes).
After the vegetables are finished cooking, peel individual leaves
off the head of escarole and turn the leave so that it is cupped in
your hand. Place a small amount of filling down the rib of the
escarole and wrap the leaf around the filling almost like a burrito. Turn
the stuffed escarole seam side down in a baking dish. Continue
stuffing escarole until the filling is used.
Top escarole with the walnut cream sauce and bake for 8-10 minutes.
Escarole will soften and will be warmed through.
As an addition, you can add cooked rice or quinoa to the vegetable
mixture when stuffing or serve with rice or quinoa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (661g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 483 (76%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 30.1g|
|Cholesterol 0mg||0 %|
|Sodium 430.7mg||15 %|
|Potassium 2076.9mg||55 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 22.1g||88 %|
|Sugars, other 4.1g|
|Protein 26.6g||38 %|
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: 635
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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