Sautéed Escarole, Corn, and White Bean Salad

Escarole's bitter flavor mellows when cooked. Combine it with fresh corn and white beans for a refreshing dish.

Yield: 4 servings (serving size: about 1 3/4 cups)

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  extravirgin olive oil
• 1/2  teaspoon  black pepper

Preparation

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.

Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute. Combine escarole, corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately.

Nutritional Information

Calories:

210 (31% from fat)

Fat:

7.2g (sat 2.4g,mono 3.1g,poly 1g)

Protein:

12.6g

Carbohydrate:

32.7g

Fiber:

14.4g

Cholesterol:

10mg

Iron:

4.1mg

Sodium:

634mg

Calcium:

199mg