Sautéed Escarole Corn And White Bean Salad Recipes
ESCAROLE WITH WHITE BEANS
I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Then add the onions to the pan and continue from there.
Provided by JackieOhNo
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium heat.
- Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
- Sprinkle Parmesan on top and serve.
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
WHITE BEAN AND CORN SALAD
A nice way to use up leftover corn on the cob. This salad is light and refreshing. Can easily be a main course with a loaf of bread and a glass of white wine for a nice easy summer dinner.
Provided by ILefkowitz
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Drain and rinse the beans. Place in large mixing bowl and set aside.
- Heat 1 tablespoon extra virgin olive oil in medium saute pan. When heated, add the onions and garlic. Saute, stirring frequently until the onions are golden brown and are beginning to become translucent. Then add the celery and yellow squash. Continue sauteing, stirring frequently for an addition 5 - 8 minutes, until the squash is softened and browned. Set aside to cool.
- To the beans add the red pepper, corn and basil. When the cooked vegetables are cooled add them as well. Mix well. Add the remaining olive oil and rice vinegar. Mix well to coat all the vegetables.
- Season with salt and pepper to taste.
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