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Escarole with Bacon and White Beans

Randy Mayor
Yield 4 servings (serving size: about 1 cup)
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 [8-ounce] 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

Nutrition Information

  • calories 123
  • caloriesfromfat 29 %
  • fat 3.9 g
  • satfat 1.3 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 5.7 g
  • carbohydrate 16.3 g
  • fiber 5 g
  • cholesterol 6 mg
  • iron 1.7 mg
  • sodium 525 mg
  • calcium 62 mg

How to Make It

  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.