Sautéed Escarole, Corn, and White Bean Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Cooking Light. Ingredients:
2 heads escarole, quartered lengthwise and rinsed |
cooking spray |
2 ounces pancetta, chopped |
1 medium zucchini, quartered and cut into julienne strips |
1 garlic clove, minced |
1 cup fresh corn kernels |
1/2 cup chopped fresh flat-leaf parsley |
1 (15 ounce) can navy beans, rinsed and drained |
2 tablespoons red wine vinegar |
1 teaspoon extra virgin olive oil |
1/2 teaspoon black pepper |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.
2. Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray.
3. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute.
4. Combine escarole, corn mixture, parsley, and beans in a large bowl.
5. Add vinegar and remaining ingredients; toss well to coat. Serve immediately.
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