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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