Sautéed Escarole, Corn, and White Bean Salad

Sautéed Escarole, Corn, and White Bean Salad
Photo by


  • 1 cup fresh corn kernels
  • 1 garlic clove, minced
  • Cooking spray
  • 2 heads escarole, quartered lengthwise and rinsed
  • 2 ounces pancetta, chopped
  • 1 (15-ounce) can navy beans, rinsed and drained
  • ½ cup chopped fresh flat-leaf parsley
  • + 4 more ingredients
    • 1 teaspoon extravirgin olive oil
    • ½ teaspoon black pepper
    • 1 medium zucchini, quartered and cut into julienne strips
    • 2 tablespoons red wine vinegar

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. Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucc...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network