Description
From my favorite chef, rachael ray. Yum-o! A great combination of flavors. Don’t omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula… add sliced mushrooms with the sautéed onions if you’d like. Grate some parmesan cheese over the top and serve with crusty bread.
Ingredients
- Olive Oil
- Pancetta
- Garlic Cloves
- Red Pepper Flakes
- Onion
- Escarole
- Nutmeg
- Salt And Pepper
- Chicken Broth
- Water
- White Beans
Instructions
- Over med-high heat, saut the pancetta in the oil
- Add the onions, garlic and red pepper flakes
- Cook 3-4 minutes
- Start wilting the greens into the pan
- Adding a little at a time
- Once all of the greens are in the pan, add the nutmeg and salt and pepper
- Add the chicken stock, water and beans and bring the soup to a boil
- Bring back down to a simmer and cook for 10 minutes
- Adjust seasonings and serve