Recipes Sauteed Escarole and Chickpeas (Vegetarian, Side dish)

Number of Servings
    • 2 teaspoons olive oil
    • 2 small heads escarole, sliced in 2-inch strips
    • 4 medium cloves garlic, crushed
    • salt and freshly ground black pepper, to taste
    • 15-1/2 ounce can chickpeas, drained and rinsed

Heat oil on high heat, in a large non-stick pan. Add garlic and chickpeas and saute 1 minute. Add escarole to pan and saute 3 additional minutes. Season to taste. Serves 4 as a side dish to the Roasted Red Pepper Pasta.

Nutrition Information

211 Calories; 5g Fat (21.9% calories from fat); 10g Protein; 32g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 18mg Sodium.