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.
So good and a nice change of pace. Great flavor. I used about half a 16-oz head of escarole to get 6 cups. I was surprised how liquidy it came out and would've preferred it to be drier.
Read MoreThis was a fantastic side dish. I wish I had made more. My grocery store didn't have escarole so I used kale instead and cooked it for about half the time as was indicated for the escarole. I also didn't cook the onions for 12 minutes, but more like 5. 12 minutes seemed like an awfully long time for a small dice. They still had the flavors of a nice caramelization. The flavors of the kale, bacon, white beans and caramelized onion worked really well together. I paired it with cheese ravioli and from-scratch tomato sauce. AND a Concha Y Toro Syrah. Yum! This one is definitely a keeper!
Read MoreEven the children loved it and they have not been escarole fans! It is just great! Its easy and hearty and adding it to some pasta makes an entire meal.
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