CHEF JEFF — ONE BYTE AT A TIME: Sauteed Escarole and Chickpeas

This crunch, mild-flavored side dish would be a nice accompaniment for a pasta meal.

Sauteed Escarole and Chickpeas

5 cups sliced escarole

1 teaspoon olive oil

1 teaspoon minced garlic

1 cup rinsed and drained chickpeas

Salt and freshly ground black pepper

Wash and dry lettuce. Slice into 2-inch strips. Heat oil in a medium-size nonstick skillet over medium-high heat. Add garlic and chickpeas. Saute 1 minute. Add escarole to skillet and saute 3 minutes stirring as the lettuce cooks. Add salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 179 calories, 23 percent of calories from fat, 4.6 grams fat (0.6 grams saturated, 1.7 grams monounsaturated), no cholesterol, 8.9 grams protein, 27.4 grams carbohydrates, 5.5 grams fiber, 17 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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