10 Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 (1-pound) bag chopped escarole
  • 1/4 cup water
  • 4 teaspoons minced fresh garlic
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1/4 teaspoon black pepper
Nutrition
99
5% daily value
7 servings
                                       
                                            high-​fiber, low-​fat, low-​sodium, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

3% 2

Saturated

1% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

6% 17

Carbs (net)

- 12

Fiber

21% 5

Sugars

- 0

Sugars, added

- 0

Protein

11% 5

Cholesterol

- 0

Sodium

4% 93

Calcium

6% 64

Magnesium

10% 40

Potassium

13% 446

Iron

12% 2

Zinc

6% 1

Phosphorus

11% 79

Vitamin A

0% 4

Vitamin C

6% 4

Thiamin (B1)

7% 0

Riboflavin (B2)

3% 0

Niacin (B3)

1% 0

Vitamin B6

5% 0

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

4% 1

Vitamin K

4% 3
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