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Escarole and Beans
- 3 tablespoons olive oil, divided
- 2 large heads escarole
- salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 2 (16 ounce) cans cannellini beans, undrained
- 3 sprigs fresh parsley, chopped
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 11.8g|
|Saturated Fat 1.6g|
|Total Carbohydrate 42.7g|
|Dietary Fiber 18.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|