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.

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