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
166
8% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

4% 3

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

9% 28

Carbs (net)

- 20

Fiber

35% 9

Sugars

- 0

Sugars, added

- 0

Protein

18% 9

Cholesterol

- 0

Sodium

6% 154

Calcium

11% 107

Magnesium

16% 67

Potassium

16% 744

Iron

20% 4

Zinc

13% 1

Phosphorus

19% 132

Vitamin A

1% 6

Vitamin C

6% 6

Thiamin (B1)

15% 0

Riboflavin (B2)

6% 0

Niacin (B3)

2% 0

Vitamin B6

13% 0

Folate equivalent (total)

28% 112

Folate (food)

- 112

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

4% 5
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