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Submitted by: Erin Miller


In a deep, large, heavy pot over medium heat, saute garlic and pancetta in extra virgin olive oil for 3 minutes.  Add onions and cook 1-2 minutes longer.

Add the escarole greens and wilt them down to fit them all in the pot.  Add beans, broth, and nutmeg, salt and pepper.  Cook over moderate to medium-high heat for 12 minutes, or until escarole greens are no longer bitter.  Serve with shaved cheese, break and good red wine.


4-6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 pounds escarole greens, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14 ounce) cans cannellini beans, drained
1 quart chicken stock
1 teaspoon ground nutmeg
coarse salt and black pepper
Shaved Parmigiano Reggiano, for topping
Warm, crusty bead, for mopping

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