Greens and Beans

This is a recipe we got from Cafe Cappriccio in Albany. It is simple but very good. We have adapted it by using a little more stock and a little more garlic.

We also like to make this with a piece of broiled or sauteed fish on top - delicious.

Ingredients:

On head escarole, cleaned and chopped

1 1/2 tablespoons garlic chopped fine

3 ounces of bacon or pancetta cut in small pieces

2 Tablespoons olive oil

16 ounces chicken broth

1 can (12 ounces) white beans (Great Northern)

Pecorino or pamigiano cheese

Directions:

Sautee bacon or pancetta in olive oil until just crispy and brown. Add escarole and sautee for 3-4 minutes, turning a few times.

Add garlic and cook 2-3 minutes.

Add broth and beans, cover and bring to a boil and cook 3-5 minutes, until beans are soft and greens are tender.

Server in a bowl and grate fresh cheese over top.