8 Ingredients
  • 3 to 4 bunches escarole, tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 chopped anchovy fillets plus 2 whole fillets
  • 2 tablespoons lemon juice
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 3 hard-cooked eggs, cooled, peeled, and grated on the large holes of a box grater
Chronic Conditions
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Neutral/Ok
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Nutrition
92
5% daily value
12 servings
                                       
                                            low-​carb, low-​sodium, low-​sugar, dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

7% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

1% 2

Carbs (net)

- 1

Fiber

4% 1

Sugars

- 0

Sugars, added

- 0

Protein

4% 2

Cholesterol

13% 39

Sodium

5% 124

Calcium

2% 17

Magnesium

1% 6

Potassium

2% 94

Iron

2% 0

Zinc

2% 0

Phosphorus

4% 31

Vitamin A

2% 15

Vitamin C

2% 2

Thiamin (B1)

2% 0

Riboflavin (B2)

5% 0

Niacin (B3)

3% 0

Vitamin B6

3% 0

Folate equivalent (total)

4% 17

Folate (food)

- 17

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

67% 10

Vitamin E

8% 1

Vitamin K

4% 5

Sugar alcohols

- 0

Water

- 40
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