6 Ingredients
  • 4 lb escarole (about 4 heads), cored and coarsely chopped
  • 1/4 cup extra-virgin olive oil plus additional for drizzling
  • 5 garlic cloves, thinly sliced
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped
  • 1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped
Nutrition
29
1% daily value
10 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

2% 1

Saturated

1% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

0% 1

Carbs (net)

- 1

Fiber

3% 1

Sugars

- 0

Sugars, added

- 0

Protein

7% 4

Cholesterol

3% 10

Sodium

17% 417

Calcium

3% 33

Magnesium

2% 10

Potassium

2% 114

Iron

3% 1

Zinc

3% 0

Phosphorus

5% 37

Vitamin A

0% 3

Vitamin C

1% 1

Thiamin (B1)

2% 0

Riboflavin (B2)

4% 0

Niacin (B3)

14% 2

Vitamin B6

4% 0

Folate equivalent (total)

2% 9

Folate (food)

- 9

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

52% 8

Vitamin E

3% 0

Vitamin K

1% 1

Sugar alcohols

- 0

Water

- 27
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