5 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
  • Kosher salt
  • 2 teaspoons chili flakes
  • 1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork
Nutrition
131
7% daily value
2 servings
                                       
                                            low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

9% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 1

Carbs

1% 3

Carbs (net)

- 1

Fiber

7% 2

Sugars

- 0

Sugars, added

- 0

Protein

1% 1

Cholesterol

- 0

Sodium

7% 165

Calcium

1% 13

Magnesium

2% 6

Potassium

3% 128

Iron

1% 0

Zinc

1% 0

Phosphorus

2% 17

Vitamin A

0% 2

Vitamin C

7% 6

Thiamin (B1)

3% 0

Riboflavin (B2)

1% 0

Niacin (B3)

1% 0

Vitamin B6

4% 0

Folate equivalent (total)

5% 20

Folate (food)

- 20

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

7% 9
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