Escarole with Bacon and White Beans

3 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
4 servings (serving size: about 1 cup)
By Liz Zack
January 2007
RECIPE BY Cooking Light

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.

Ingredients

  • 2 bacon slices, chopped
  • 1 cup chopped onion
  • 1 garlic clove, thinly sliced
  • 6 cups chopped escarole (about 2 [8-ounce] heads)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Nutritional Information

  • Calories 123
  • Caloriesfromfat 29%
  • Fat 3.9g
  • Satfat 1.3g
  • Monofat 1.6g
  • Polyfat 0.7g
  • Protein 5.7g
  • Carbohydrate 16.3g
  • Fiber 5g
  • Cholesterol 6mg
  • Iron 1.7mg
  • Sodium 525mg
  • Calcium 62mg

How to Make It

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 12 minutes or until golden brown, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Add escarole, and cook for 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and chicken broth; cook 15 minutes or until escarole is tender, stirring occasionally. Add beans; cook for 2 minutes or until thoroughly heated. Sprinkle with bacon.

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Ratings & Reviews

veryslowcook's Review

gayle m
August 10, 2014
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.

gayle m's Review

babchi
February 09, 2012
This 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!

babchi's Review

veryslowcook
January 06, 2009
Even 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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