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Nutrition Facts
Serving Size 162 g
(Approx. 4 Servings)
Amount Per Serving
Calories 100 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 150 mg 6%
Total Carbohydrate 6 g 2%
Dietary Fiber 4 g 16%
Sugars 0 g
Protein 3 g
Vitamin A 60% Iron 6%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Escarole Roma

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1 escarole head
1 Tbsp pine nuts
1 Tbsp olive oil
2 garlic, crushed
1/2 cup(s) Coppola Sauvignon Blanc
1/8 Tsp salt
1/8 Tsp black pepper
2 Tbsp powdered sugar, packed
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Wash and trim the escarole. Cut into wide slices across the leaves.
Toast pine nuts quickly in a large dry skillet over medium heat, stirring often, until lightly golden. Remove nuts from pan and set aside.
Heat olive oil in same skillet over medium-high heat. Add garlic and saute 30 seconds. (Use caution not to brown or burn the garlic as it will taste bitter).
Add escarole to skillet. Toss 1 minute with the garlic and oil until the leaves begin to wilt.
Pour wine over escarole, cover skillet and cook 2 minutes.
Remove from heat and season with salt and pepper.
Remove escarole to a serving dish and sprinkle with cheese and pine nuts.



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