Wilted Escarole with Bacon and White Beans

This hearty side dish is perfect for a cool fall night.


  • 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!

Serves 4.

Entree beans escarole quick & easy side dish

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