Escarole with Bacon and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Branch out by trying escarole, a pleasantly bitter selection that contains more fiber than other common salad greens. It works in both raw and cooked applications; here its earthiness complements the creamy beans and smoky bacon. It's also great in soups-toss a handful of chopped escarole into your favorite recipe during the last 10 to 15 minutes of cooking. Ingredients:
2 bacon slices, chopped |
1 cup chopped onion |
1 garlic clove, thinly sliced |
6 cups chopped escarole (about 2 heads) |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
Directions:
1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 12 minutes or until golden brown, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Add escarole, and cook for 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and chicken broth; cook 15 minutes or until escarole is tender, stirring occasionally. Add beans; cook for 2 minutes or until thoroughly heated. Sprinkle with bacon.
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