• 1 Tb. olive oil
  • 2 medium shallots, minced
  • 3 cloves garlic, minced
  • ¼ to ½ teaspoon red pepper flakes
  • 4 oz. pancetta, diced (optional)
  • 1 medium head escarole, washed, chopped
  • 1 Tb. chopped rosemary
  • 2 tsp. chopped thyme
  • Salt, pepper
  • 2 cans white beans, rinsed and drained
  • 1/4 cup chicken broth
  • 3 Tb. chopped Italian parsley, garnish
  • 1/3 cup grated pecorino or parmesan cheese
  • Procedure
  • 1. Heat the oil in a large high-sided skillet over medium high heat and sauté the shallots, garlic, red pepper flakes and pancetta about 3 minutes.
  • 2. Add the escarole, rosemary, thyme and salt and pepper to taste. Sauté until wilted about 2 minutes over medium heat. Add the beans and broth and bring to a simmer for about 10 minutes. Season to taste with salt and pepper and serve with the parsley and grated cheese on top.

This is one of my favorite fall side dishes which my husband goes crazy over. The combination of the greens, pancetta and white beans is perfect for any entree and can also be served alone with a loaf of crusty bread and a nice glass of Sauvignon Blanc.



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