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Thursday, May 31, 2012

Escarole with Bacon and White Beans

So you have a big head of escarole from your CSA or farmers' market and you're not quite sure what to do with it?  Here's a very tasty side dish that I made last night.  It's simple, healthy and goes well with all sorts of main dishes (we had grilled steaks with it).

Escarole with Bacon and White Beans (from Cooking Light)
Serves 4.

2 bacon slices, chopped (or more if you want)
1 cup onion, chopped
1 garlic clove, thinly sliced
6 cups escarole, chopped (equivalent to a 16 oz head)
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 (14 oz) can less-sodium chicken broth
1 (16 oz) can cannellini beans or other white beans, rinsed and drained
  1. Cook bacon in a large saucepan over medium heat until crisp.  Remove bacon from pan with a slotted spoon, reserving 2 tsp drippings in pan; set bacon aside. 
  2. Add onion to bacon fat in pan; cook 12 min or until golden brown, stirring occasionally. 
  3. Add garlic; cook 2 min, stirring frequently.
  4. Add escarole and cook 2 minutes or until wilted, stirring frequently.
  5. Add sugar, salt, pepper and broth.  Cook 15 min or until escarole is tender, stirring occasionally.
  6. Add beans; cook for 2 min or until heated through.
  7. Sprinkle with bacon and serve.

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