Wilted Escarole with Bacon and White Beans
This hearty side dish is perfect for a cool fall night.
In the farmstand: escarole, olive oil, chopped yellow onion, garlic, balsamic vinegar
- 1 head escarole
- 3 Tbsp olive oil
- 6 oz thick cut bacon diced
- 1/2 cup chopped yellow onion
- 3 cloves garlic minced
- 1/2 cup balsamic vinegar
- 1/2 cup cooked white beans
- salt and pepper to taste
Set a large sauté pan over medium-low heat and add the bacon. Cook, stirring often until most of the fat has rendered and the bacon is beginning to crisp (about 7-8 minutes). While bacon is cooking, wash escarole leaves well, drain but do not dry completely, then coarsely chop leaves. Pour off all but 1-2 tablespoons of the fat from the rendered bacon, then add onion, and cook for 3-4 minutes, then add garlic and chopped escarole leaves. Cook until leaves are well wilted and tender. Add vinegar to pan and cook a minute more until it begins to thicken. Add cooked beans next, stir well, season with salt and pepper!