Escarole with Circle B Ranch hickory smoked bacon

Sautéed Escarole with Hickory Smoked Bacon and Cannellini Beans

Published on March 25, 2014 | In American | By The Social Chef |

- Prep Time
- 5 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

There are many dishes that go fantastic with pork chops, mashed potatoes being my favorite. But because I have given up a few things for Lent and potatoes being one of them, I created this dish of sautéed escarole with hickory smoked bacon and cannelloni beans. Circle B Ranch had given me some pork products to try, thick cut pork chops and bacon. I wanted to create a side dish for the pork chops and I wanted some greens so I went with escarole. Often I make sautéed escarole with garlic, capers and prosciutto but I went with cannellini beans because they have a nutty flavor and have a creamy flesh that would go perfect with pork chops. Check out my recipe I served it with…Circle B Ranch Center Cut Pork Chops with Marina’s Cranberry Chutney.

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Recipe Rating

(1 Rating)

Ingredients

4 slices Circle B Ranch hickory smoked bacon
1 head escarole rinsed and spun dry in a salad spinner
1 15.5 oz can cannellini beans drained and rinsed
2 cloves garlic minced
1/4 cup chicken broth
3 tablespoons extra-virgin olive oil
Sea salt and pepper

Instructions

1. In a large cast iron pan fry Circle B Ranch bacon until crisp transfer to paper towel reserving 1 tablespoon of bacon fat in the pan
2. Using the same pan over medium high heat add garlic sautéing for 1-minute
3. Combine beans and chicken broth bring to a boil and reduce heat to a simmer cooking 10-minutes until liquids reduce
4. Chop cooked bacon adding 2/3 and fold to combine cooking for 2-minutes
5. Add escarole, pinch of salt and pepper stirring to combine and sauté until wilted, about 2-minutes
6. Divide in 4 equal amounts, drizzle with extra-virgin olive oil and add remaining bacon

Servings : 4
Ready in : 30
Course : Side Dish
Recipe Type : Bacon, Beans

Instructions

1. In a large cast iron pan fry Circle B Ranch bacon until crisp transfer to paper towel reserving 1 tablespoon of bacon fat in the pan
2. Using the same pan over medium high heat add garlic sautéing for 1-minute
3. Combine beans and chicken broth bring to a boil and reduce heat to a simmer cooking 10-minutes until liquids reduce
4. Chop cooked bacon adding 2/3 and fold to combine cooking for 2-minutes
5. Add escarole, pinch of salt and pepper stirring to combine and sauté until wilted, about 2-minutes
6. Divide in 4 equal amounts, drizzle with extra-virgin olive oil and add remaining bacon

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...