A classic Italian "peasant-style" dish served with crusty bread and parmesan cheese
Course: Side Dish, Soup
Keyword: Beans and Greens, Cannellini Beans, Escarole, Greens, Italian Style Beans and Greens, Pittsburgh
1cupdiced pancetta(about 4 oz.)
2cupssliced leeks (1/4 inch strips)washed and cleaned. White and light green part only
2garlic cloves, mincedabout 1 tsp.
1/2 cup dry white wine
2-1/2cupsdiced red potatoes(about 2 medium size)
1/2 tspdried oregano
1/4tsp.crushed red pepper flakes
115 oz.can cannellini beansrinsed and drained
6cupsshredded escaroletough center stem removed
1/4cupgrated Parmesan cheese
1tbspfresh chopped parsley
In a large saucepan, heat olive oil over medium heat. When hot, add pancetta and cook until crispy, about 4 minutes. Remove to a papertowel lined plate and drain all but 1 Tbsp. fat from the pan . Add the leeks and garlic. Cook until the leeks are soft about 2 - 3 minutes
Add pancetta back to the pan with the leeks and garlic. Add white wine and stir to scrape up any brown bits from the bottom of the pan. Stir in red potatoes, chicken broth, basil, oregano, parsley, and red pepper. Cover and cook until potatoes are just tender, about 20 minutes.
Add cannellini beans and escarole and cook until escarole is wilted and beans are heated through - about 3 minutes.
Serve in a shallow bowl over a slice of crusty Italian bread and sprinkle grated Parmesan cheese on top.
To save time, canned cannellini beans are a great option, or you can cook your own if you have time. Cook them with thyme, garlic and onion to add to the flavor of your dish!