Food52 Polenta With Wilted Escarole And Olive Oil Fried Eggs Recipe

Keto Friendliness Gauge

Net Carbs are 6% of calories per serving, at 11g per serving. This food is keto-friendly.

How keto-friendly is Food52 Polenta With Wilted Escarole And Olive Oil Fried Eggs? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food52 Polenta With Wilted Escarole And Olive Oil Fried Eggs Recipe

  • Net Carbs are 6% of calories per serving, at 11g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Food52 Polenta With Wilted Escarole And Olive Oil Fried Eggs Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 86 g )
Amount Per Serving
Calories: 192
Total Fat: 13g
Saturated Fat: 3g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 126mg
Sodium: 198mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugar: 1g
Protein: 6g
Calcium: 47mg Iron: 1mg
Potassium: 115mg Vitamin A: 64mcg
Vitamin C: 1mg Vitamin D: 1mcg

Ingredients

  • 1/2 cup polenta (not instant)
  • 1/2 cup milk
  • salt
  • freshly ground black pepper
  • 4 tablespoons olive oil
  • 2 fat cloves garlic, finely sliced
  • 1 small head escarole, cleaned and roughly chopped
  • 1 pinch red pepper flakes
  • 2 teaspoons fresh lemon juice
  • 4 large eggs
  • hot sauce (optional)

Instructions

Visit Food52's website to view the recipe instructions. (Via Edamam)