Try this Scafata of Lima Beans and Escarole recipe, or contribute your own.
Suggest a better descriptionIn a 12 inch to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole tomato sauce and pepper and cook until wilted and soft. Serve immediately. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net"
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Serving Size: 1 Serving (1791g) | ||
Recipe Makes: 1 | ||
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Calories: 1874 | ||
Calories from Fat: 951 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.6g | 141 % | |
Saturated Fat 23.7g | 119 % | |
Monounsaturated Fat 60.1g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 126.6mg | 39 % | |
Sodium 7311.5mg | 252 % | |
Potassium 6594.2mg | 174 % | |
Total Carbohydrate 157g | 46 % | |
Dietary Fiber 45.9g | 183 % | |
Sugars, other 111.1g | ||
Protein 89.6g | 128 % | |
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: 1874
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