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Escarole Italian-style.

1 1/2 pounds (2 large heads) escarole 3 ounces thinly sliced pepperoni, cut into matchstick pieces 2 large cloves garlic, minced or pressed 1 can (about 1 lb.) cannellini (white kidney beans), rinsed and drained Lemon wedges Salt and pepper

Trim and discard core and tough stems from escarole. Rinse leaves, drain well, and tear into 2-inch pieces.

In a 5- to 6-quart pan over medium-high heat, stir pepperoni until it sizzles and begins to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add escarole, a portion at a time, stirring often until wilted, about 3 minutes total. Gently stir in cannellini.

Pour into a shallow bowl and offer with lemon wedges and salt and pepper to add to taste. Makes 6 servings.

Per serving: 137 cal. (45 percent from fat); 7.8 g protein; 6.8 g fat (2.3 g sat.); 12 g carbo.; 396 mg sodium; 11 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Parla, Donna
Publication:Sunset
Article Type:Column
Date:Dec 1, 1992
Words:156
Previous Article:Cheese twists.
Next Article:Warm cioppino salad.
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