Beans and Greens

26 comments

Appears in Cook's Country February/March 2016

SERVES4

TIME35 minutes

has video

WHY THIS RECIPE WORKS

Simplicity is key in this popular Pennsylvanian side dish. We began by sautéing some onion, garlic, and rosemary and then added one head of escarole, which we cut into 2-inch pieces. Once the greens were wilted, we added some drained canned...

Print