Spicy greens from Utica, NY
Source: From Janet Chanatry of Chanatry's Supermarket, Ut
Clean and rinse the escarole twice; chop in large pieces. Boil in water for about 5 to 6 minutes or until escarole is tender and wilted.
Place olive oil in saute pan; heat. Add chopped garlic and prosciutto and cook 2 to 3 minutes, being careful not to burn the garlic. Add seeded peppers and cook another minute or so.
Add escarole and broth to the pan. Gradually add bread crumbs (reserving some for the top) and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning. Place in a casserole; sprinkle with a little more bread crumbs. Place under broiler for 3-4 minutes. Serve hot.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 876 | ||
Calories from Fat: 571 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.4g | 85 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 247.1mg | 76 % | |
Sodium 504.8mg | 17 % | |
Potassium 664.8mg | 17 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 10.4g | ||
Protein 61.1g | 87 % | |
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: 876
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