Sauteed Escarole

1. Discard or trim any tough outer leaves.

2. Tear into bite sized pieces, wash and spin dry.

3. Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.

4. Chop the anchovies into a paste.

5. Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.

6. Add in beans, It's OK if they get mashed while stirring.

7. Stir in the escarole until it wilts.

8. Stir in all of the other ingredients and saute for about a minute.

9. Serve hot topped with grated cheese.

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Nutrient	Quantity
Total fats	19.3708 g
Protein	1.98 g
Carbohydrates	12.3305 g
Energy	221.5315 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1261 g
Water	11.7065 g
Aspartic acid	0.1392 g
Calcium, Ca	20.3883 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0341 g
Lutein + zeaxanthin	1.7194 g
Fiber, total dietary	0.9424 g
Fatty acids, total saturated 22:0	0.0231 g
Carotene, beta	4.1137 g
Niacin	0.5487 mg
Vitamin A, RAE	0.2851 g
Arginine	0.2416 g
Riboflavin	0.0495 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0094 g
Fatty acids, total saturated 20:1	0.1096 g
Glutamic acid	0.2952 g
Sodium, Na	71.2246 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1709 g
Total lipid (fat)	19.3708 g
Manganese, Mn	0.8839 mg
Fructose	0.397 g
Proline	0.0628 g
Fatty acids, total saturated 16:0	1.8185 g
Sucrose	0.2911 g
Choline, total	7.4716 mg
Sugars, total	7.2711 g
Serine	0.0819 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.3839 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	0.116 mg
Selenium, Se	1.0177 g
Ash	0.7298 g
Fatty acids, total saturated 18:1 undifferentiated	11.1399 g
Pantothenic acid	0.0774 mg
Phenylalanine	0.0552 g
Beta-sitosterol	11.1375 mg
Copper, Cu	0.1791 mg
Betaine	0.0473 mg
Thiamin	0.044 mg
Methionine	0.0265 g
Iron, Fe	0.9149 mg
Carbohydrate, by difference	12.3305 g
Phosphorus, P	70.8487 mg
Folate, total	4.0175 g
Tocopherol, gamma	1.0528 mg
Alanine	0.0656 g
Valine	0.0755 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0298 g
Fatty acids, total saturated 18:2 undifferentiated	4.1425 g
Glycine	0.0703 g
Glucose (dextrose)	0.4071 g
Fatty acids, total saturated 14:0	0.0004 g
Zinc, Zn	0.6602 mg
Isoleucine	0.0587 g
Fatty acids, total polyunsaturated	4.3328 g
Tocotrienol, gamma	0.0582 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.1021 g
Vitamin A, IU	6.9429 IU
Folate, DFE	4.0175 g
Tryptophan	0.013 g
Vitamin C, total ascorbic acid	2.3928 mg
Phytosterols	31.211 mg
Fatty acids, total saturated 20:0	0.0752 g
Campesterol	1.6875 mg
Starch	0.1207 g
Tyrosine	0.0478 g
Vitamin K (phylloquinone)	13.8429 g
Fatty acids, total saturated	2.3051 g
Histidine	0.0356 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0044 g
Fatty acids, total monounsaturated	11.4374 g
Threonine	0.0406 g
Folate, food	4.0175 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.7668 mg
Magnesium, Mg	27.8695 mg
Lysine	0.062 g
Potassium, K	158.5808 mg
Cystine	0.0283 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Balsamic vinegar	1 teaspoon	4.664	0.9026	0
Cheese	0	0	0	0
Water	0	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
salt pepper	0	0	0	0
caper	1 teaspoon	0.6593	0.1402	0.0247
escarole	1 bunch	0	0	0
pine nut	1 tablespoon	56.7844	1.1036	5.7687
golden raisin	1 tablespoon	31.1438	8.2005	0.0474
cannellini bean	1 can	0	0	0
anchovy fillet	2	0	0	0