Sautéed Escarole, Corn, and White Bean Salad
Greens are a low-calorie, nutrient-packed food that are really versatile. This recipe backs up escarole with a hearty base
of beans with sweet corn, lightly cooked zucchini, and meaty pancetta. Greens with a slight bitterness are best here, as the
cooking softens their flavor―try dandelion, mustard, or turnip greens, broccoli rabe, or radicchio in place of escarole.
View Recipe: Sautéed Escarole, Corn, and White Bean Salad