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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. sweet Italian sausage links (cut into 1-inch pieces)
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 onions (medium, thinly sliced)
- 1 head escarole (large, coarsely chopped, about 8 cups)
- 1 jar bertolli five cheese with asiago & fontina cheeses sauce
- polenta (Hot cooked, or pasta)
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Directions
- Brown sausage in 12-inch nonstick skillet over medium-high heat. Remove sausage from skillet and set aside.
- Heat Olive Oil in same skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Add escarole and cook, stirring occasionally, 5 minutes or until escarole is wilted. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 10 minutes or until sausage is done. Serve over hot polenta.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium550mg16% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber5g20% |
| Sugars1g |
| Vitamin A60% |
| Vitamin C25% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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