Ingredients Jump to Instructions ↓

  1. 4 to 6 cloves garlic, crushed

  2. 1/8 pound pancetta, sliced and chopped

  3. 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil

  4. 1 medium onion, chopped

  5. 2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)

  6. 2 (14-ounce) cans, cannellini beans , drained

  7. 1 quart prepared chicken stock or broth

  8. A couple pinches ground nutmeg or fresh grated nutmeg

  9. Coarse salt and black pepper

  10. Shaved Parmigiano-Reggiano , for topping

  11. Warm, crusty bread, for mopping

Instructions Jump to Ingredients ↑

  1. In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.

  2. Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.


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