CookPal AI
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Utica Greens and Beans

비용 $10, 절약하다 $20

출처: Recommended by CookPal

  • 15 Min
  • 6 인분
  • $10

재료

  • Vegetables

    • 2 heads escarole, bottoms trimmed and leaves coarsely sliced
    • 2 tablespoons chopped jalapeno pepper, or to taste
    • 🧄 3 cloves garlic, minced

  • Protein

    • 4 ounces pancetta bacon, diced
    • 1 (12 ounce) can cooked cranberry beans

  • Fats and Oils

    • 2 tablespoons olive oil
    • 1 tablespoon olive oil, or as needed

  • Liquids

    • 🍵 1 cup chicken broth

  • Seasonings

    • 🧂 Salt and ground black pepper to taste
    • 1 pinch red pepper flakes, or to taste

  • Grains

    • ½ cup fine bread crumbs
    • 2 tablespoons fine bread crumbs

  • Cheese

    • 🧀 ½ cup finely grated Parmigiano-Reggiano cheese

단계

1

Wash escarole leaves in several changes of cold water until clean.

2

Bring a large pot of salted water to a boil; cook escarole until bright green, about 2 minutes. Rinse in cold water and drain thoroughly.

3

Cook pancetta in a large oven-safe skillet with olive oil over medium heat until browned and crisp, about 5 minutes. Stir in jalapeno and garlic, cooking another 3 minutes until fragrant.

4

Pour chicken broth into skillet, season with salt and pepper, and stir in beans and escarole. Mix ½ cup breadcrumbs into the mixture lightly.

5

Top with remaining breadcrumbs, Parmigiano-Reggiano cheese, and drizzle with olive oil. Preheat broiler to high.

6

Broil skillet until top is golden brown, about 2-4 minutes. Serve immediately.

영양 성분

1인분당

🔥

307

칼로리

  • 12g
    단백질
  • 25g
    탄수화물
  • 18g
    지방

💡 팁

Swap pancetta for turkey bacon or omit entirely for a vegetarian option.Add extra jalapeno or red pepper flakes for more spice.Use vegetable broth instead of chicken broth for a plant-based version.Pair with crusty bread for a hearty meal.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.