Beans and Greens
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By Appears in Cook's Country February/March 2016, Cook's Country TV
This old-school favorite is a comforting reminder that simpler is better.
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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...
