Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Escarole's bitter flavor mellows when cooked. Combine it with fresh corn and white beans for a refreshing main-dish salad recipe.

Barbara Seelig Brown
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
4 servings (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

210 calories; calories from fat 31%; fat 7.2g; saturated fat 2.4g; mono fat 3.1g; poly fat 1g; protein 12.6g; carbohydrates 32.7g; fiber 14.4g; cholesterol 10mg; iron 4.1mg; sodium 634mg; calcium 199mg.
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