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Escarole Sautéed with Garlic
Source: dLife

Escarole sauteed with garlic, oil, and orange zest.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

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
1 Fat , 6 Vegetables , 3 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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1 1/2 lb  Greens, escarole, fresh, head
1 tbsp  olive oil
2 each  medium garlic cloves
1 tsp  grated orange peel
1 tbsp  orange juice
0 1/4 tsp  black pepper
  1. Drain the excess water from the escarole and tear the leaves in half.
  2. 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.
  3. 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.

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