Escarole with Bacon and White Beans

Escarole with Bacon and White Beans
Photo by Randy Mayor

Ingredients

  • 2 bacon slices, chopped
  • 1 garlic clove, thinly sliced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • ¼ teaspoon salt
  • 1 garlic clove, thinly sliced
  • 6 cups chopped escarole (about 2 8-ounce heads)
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • + 11 more ingredients
    • 1 cup chopped onion
    • 1 teaspoon sugar
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon sugar
    • ¼ teaspoon freshly ground black pepper
    • 2 bacon slices, chopped
    • 1 cup chopped onion
    • 6 cups chopped escarole (about 2 8-ounce heads)
    • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
    • ¼ teaspoon salt

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 frequ...

View full recipe at My Recipes

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