Escarole with Beans and Pancetta ___

Escarole with Beans and Pancetta


For the Escarole:

  • 2 pounds escarole
  • 1 cup diced pancetta
  • 2 cups cannellini beans
  • 4 cloves of garlic
  • 4 cups chicken broth
  • extra virgin olive oil
  • salt & fresh black pepper
  • grated Pecorino cheese


In a large saute` pan add 1 Tbs of EV olive oil and the cubed pancetta.

Saute` the pancetta for 2 minutes and add the crushed garlic. Saute` for an additional 2 mins.

Add the escarole to the pan and saute` for a few minutes until they all become soft and the volume decreases significantly.

Add the chicken broth and the Cannellini beans. Let everything cook for about 15 minutes at medium flame.

Serve with plenty of Pecorino cheese and fresh black pepper as desired.