Preparing escarole, bacon, and white beans at home is a straightforward and fulfilling culinary adventure. This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans. With just a few ingredients and simple cooking techniques, you can create a comforting and nutritious meal that will satisfy your taste buds. Escarole, known for its leafy green goodness, adds a delightful bite to the dish. Combined with the smoky flavor of bacon and the velvety beans, this recipe is a perfect blend of flavors and textures. Experience the joy of homemade cooking as you savor each mouthwatering bite.
Escarole with Bacon and White Beans
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.
- 2 slices bacon (chopped)
- 1 cup onion (chopped)
- 1 clove garlic (thinly sliced)
- 6 cups escarole (chopped, about two 8oz heads)
- 1 tsp sugar
- 1/4 tsp salt
- 1 14 oz can chicken broth
- 1 16 oz can cannellini beans or other white beans (rinsed and drained)
- 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.
This recipe is courtesy of Liz Zack at MyRecipes.