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
- 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.
- 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.
Leave a Reply
Want to join the discussion?Feel free to contribute!