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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Escarole Sautéed with Garlic

Source: dLife

Escarole sauteed with garlic, oil, and orange zest.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	188.3

Total Carbs	30.3 g

Dietary Fiber	27.2 g

Sugars	2.5 g

Total Fat	5.4 g

Saturated Fat	0.9 g

Unsaturated Fat	1.1 g

Potassium	2746.8 mg

Protein	11.0 g

Sodium	196.0 mg

Dietary Exchanges 5.4 Fat, 5.9 Vegetables, 0.0 Fruits, 3.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 lb Greens, escarole, fresh, head 1.0
1 tbsp olive oil 2.0
2 each medium garlic cloves 1.0
1 tsp grated orange peel 1.0
1 tbsp orange juice 0.25
0 1/4 tsp black pepper

Directions

Drain the excess water from the escarole and tear the leaves in half.
Using a 12-inch nonstick skillet, heat the oil over high heat until very hot, but not smoking. Add the garlic, orange rind, juice, pepper, and escarole. Cook over moderate heat stirring constantly, 1 to 2 minutes or until the escarole wilts.
With tongs, place the escarole onto a platter. Reduce the remaining liquid in the skillet to about 1 or 2 tablespoons and drizzle over the escarole.