Escarole and Chickpeas

1 teaspoon quality extra-virgin olive oil
1 small head escarole
2 cloves garlic, minced
1 cup chickpeas
Balsamic vinegar, lemon juice or salt and pepper to taste (optional)
2 teaspoons grated Parmesan cheese (optional)

Wash the escarole and pat dry. Tear into pieces and set aside. Heat the olive oil in a medium skillet. Add the garlic and chickpeas. Cook, stirring constantly for about 2 minutes or until garlic just begins to turn golden. Add the escarole and continue to cook until the escarole is limp but still bright green. Season to taste and sprinkle with grated Parmesan cheese, if using.

Nutritional Information:

Per serving:
272 calories
14 g total fat (2 g sat)
0 mg cholesterol
29 g carbohydrate
9 g protein
8 g fiber
231 mg sodium

Lodge Pre-Seasoned Cast-Iron Skillet, 10.25-inch

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