0.0 – 0 reviews • Low-Cholesterol
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
5 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Instructions
- Saute 1 thinly sliced red onion in 1/4 cup olive oil in a large skillet over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and 3/4 teaspoon kosher salt. Cover and cook until wilted, 5 minutes. Uncover and cook until any excess liquid evaporates.
Nutrition Facts
| Calories |
152 calorie |
| Total Fat |
14 grams |
| Saturated Fat |
2 grams |
| Cholesterol |
0 milligrams |
| Sodium |
390 milligrams |
| Carbohydrates |
7 grams |
| Dietary Fiber |
4 grams |
| Protein |
2 grams |
| Sugar |
1.5 grams |