Nutrition Facts

Serving Size 157 g

(Approx. 8 Servings)

Amount Per Serving

Calories	210	Calories From Fat	110

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 15 mg	5%

Sodium 570 mg	24%

Total Carbohydrate 18 g	6%

Dietary Fiber 5 g	20%

Sugars 1 g

Protein	9 g

Vitamin A 25%	•	Iron 8%

Vitamin C 10%	•	Calcium 6%

*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.

Charred Escarole with Cannellini Beans

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 fresh garlic clove, whole

1/3 cup(s) Extra Virgin Olive Oil

1 large head of escarole, washed and cut in half lengthwise

8 Oz Sourdough Bread, sliced about 1.5 inches thick

6 Oz Sliced Prosciutto

15 1/2 Oz cannellini beans, rinsed and drained

2 lemons, juiced

2 Tbsp fresh Italian parsley, minced

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Instructions

Combine garlic and olive oil in a small saucepan and heat on low until garlic is tender. Remove garlic and reserve oil.

Preheat grill or cast iron skillet to medium-high heat.

Brush escarole and thick slices of sourdough bread with garlic infused oil on all sides.

Place escarole and sourdough over heat. Cook until they begin to char lightly then remove from grill and set aside.

Roughly chop escarole and place in a large bowl.

Cut grilled bread into croutons about 1-inch cubes and combine with escarole.

Add remaining ingredients and remaining olive oil to the bowl. Toss and season to taste.

Chefs Note: One head of Romaine Lettuce is a great substitute for Escarole