This is one of my favorite fall side dishes. The combination of the greens, pancetta and white beans is a perfect side for most entrees and can also be served alone with a loaf of crusty bread and mixed green salad.

White Beans with Pancetta and Escarole

Serves 6

Ingredients

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 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.

 

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