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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper. | 2. Cook and stir until vegetables are soft, 3-4 minutes. | 3. Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes. | 4. Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes. | 5. Serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
red onion	1/2	cup	diced	-	-	-	-
fennel bulb	1/2	cup	cored chopped	13.485	3.1755	0.5394	0.087
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper flake	1/4	teaspoon		-	-	-	-
escarole	6	cups	rinsed drained	171.0	27.63	10.35	1.62
garbanzo bean	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
salt	1/4	teaspoon		-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.