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Ingredientes
- 2 x heads escarole (2 1/2 lbs)
- 1 Tbsp. extra virgin extra virgin olive oil
- 1/2 c. onion thinly sliced
- 1/2 c. carrots diced
- 1 Tbsp. garlic chopped
- 16 ounce canned kidney beans rinsed and liquid removed
- 1/2 tsp salt
- 1/2 tsp black pepper
Direcciones
- Separate leaves and trim off 2-inches of tough bottom ends of greens. Slice greens into 3-inch lengths and wash several times in tepid water to get rid of grit. Place escarole in 6-quart pot. Cook, covered, over high heat till stems are tender, about 5 min. Drain thoroughly.
- Heat extra virgin olive oil over low heat. Saute/fry onion and carrots till slightly softened, about 3 min. Add in garlic and saute/fry for another minute. Add in escarole and cook, covered, stirring frequently, till extremely soft, about 6 min. Stir in kidney beans and season with salt and pepper; cook an additional 5 min, partially covered.
- NOTES : Serve over cooked brown rice or possibly bowls of polenta. You can substitute curly endive for the escarole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 37 | 26% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 637mg | 27% |
| Potassium 344mg | 10% |
| Total Carbs 19.8g | 5% |
| Dietary Fiber 6.7g | 22% |
| Sugars 3.34g | 2% |
| Protein 6.34g | 10% |
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