Escarole's bitter flavor mellows when cooked. Combine it with fresh corn and white beans for a refreshing main-dish salad recipe.
2 heads escarole, quartered lengthwise and rinsed
2 ounces pancetta, chopped
1 medium zucchini, quartered and cut into julienne strips
1 garlic clove, minced
1 cup fresh corn kernels
1/2 cup chopped fresh flat-leaf parsley
1 (15-ounce) can navy beans, rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon black pepper
How to Make It
Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.
Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute. Combine escarole, corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately.
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I didn't have enough escarole, so I also used some fresh spinach I had on hand and it tasted pretty good. It would be hard t0 find another lunch that packs as many vitamins and nutrients for less than 210 calories, and it's very filling! The recipe says to serve warm, but I also found it was very good cold the next day. It would probably benefit from more flavor.
Had 2 heads of escarole from my CSA and so this sounded like a good recipe to try. I did everything as directed, but added 1 tsp extra olive oil and used dried beans that I soaked instead of canned. It was not in my opinion a 5 star dish, but a good solid recipe that I would serve to guests as well.
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