Wilted Escarole with Bacon and White Beans – Vermont Organic Farm | Cedar Circle Farm & Education Ce
This hearty side dish is perfect for a cool fall night.
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
Ingredients
- 1 head escarole
- 3 Tbsp olive oil
- 6 oz thick cut bacon diced
- 1/2 cup chopped yellow onion
- 3 cloves garlic minced
- 1/2 cup balsamic vinegar
- 1/2 cup cooked white beans
- salt
- pepper
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