CookPal AI
Utica Greens and Beans

Utica Greens and Beans

Cost $10, save $20

Source: Recommended by CookPal

  • 15 Min
  • 6 Servings
  • $10

INGREDIENTS

  • 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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

307

Calories

  • 12
    Protein
  • 25
    Carbs
  • 18
    Fats

💡 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.