Description
Candace Conley from The Girl Can Cook teaches us how to make a delicious dish with items from our pantry.
Ingredients
- ¼ cup prosciutto, sautéed until crispy
- 1 tbsp extra virgin olive oil
- ½ small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp fresh rosemary, minced
- 2 cans white kidney beans (cannellini beans), rinsed and drained
- 1 cup chicken stock
- 1 lb fresh escarole or baby spinach
- Kosher salt and ground black pepper, to taste
- Balsamic reduction, to taste
Instructions
- Step 1: In a large heavy sauté pan, heat oil over medium high heat
- Step 2: Add onion and sauté until soft
- Step 3: Add garlic and rosemary and sauté briefly until fragrant, about 1 minute
- Step 4: Add beans and stock
- Step 5: Bring to a boil, reduce to a rapid simmer then add greens
- Step 6: Allow to reduce until beans have thickened and greens have wilted slightly
- Step 7: Season with salt and pepper to taste
- Step 8: Drizzle with balsamic reduction
- Step 9: Top with prosciutto
