11 Ingredients
  • 2 heads escarole, quartered lengthwise and rinsed
  • cooking spray
  • 2 ounces pancetta, chopped
  • 1 medium zucchini, quartered and cut into julienne strips
  • 1 garlic clove, minced
  • 1 cup fresh corn kernels
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 2 tablespoons red wine vinegar
  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon black pepper
Nutrition
281
14% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sugar, dairy-​free, gluten-​free
     

Fat

16% 11

Saturated

12% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

12% 35

Carbs (net)

- 27

Fiber

32% 8

Sugars

- 3

Sugars, added

- 0

Protein

24% 12

Cholesterol

3% 9

Sodium

24% 583

Calcium

8% 79

Magnesium

18% 77

Potassium

14% 668

Iron

16% 3

Zinc

13% 1

Phosphorus

33% 229

Vitamin A

5% 43

Vitamin C

23% 21

Thiamin (B1)

22% 0

Riboflavin (B2)

12% 0

Niacin (B3)

14% 2

Vitamin B6

23% 0

Folate equivalent (total)

25% 99

Folate (food)

- 112

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

8% 1

Vitamin K

108% 130
Comments
 
×