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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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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