Loved it - great as leftovers as well.
Sautéed Escarole, Corn, and White Bean Salad
Escarole's bitter flavor mellows when cooked. Combine it with fresh corn and white beans for a refreshing main-dish salad recipe.
Yield: 4 servings (serving size: about 1 3/4 cups)
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Amount per serving
- Calories: 210
- Calories from fat: 31%
- Fat: 7.2g
- Saturated fat: 2.4g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 12.6g
- Carbohydrate: 32.7g
- Fiber: 14.4g
- Cholesterol: 10mg
- Iron: 4.1mg
- Sodium: 634mg
- Calcium: 199mg
- 2 heads escarole, quartered lengthwise and rinsed
- Cooking spray
- 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
- 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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