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Escarole with Bacon and White Beans

Liz Zack
This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans.
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Servings 4 servings

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

This recipe is courtesy of Liz Zack at MyRecipes.