• Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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4 to 6 cloves garlic, crushed

1/8 pound pancetta, sliced and chopped

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

1 medium onion, chopped

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

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

1 quart prepared chicken stock or broth

A couple pinches ground nutmeg or fresh grated nutmeg

Coarse salt and black pepper

Shaved Parmigiano-Reggiano, for topping

Warm, crusty bread, for mopping


  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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