- 4
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Ingredients
- 4 tablespoons virgin olive oil
- 4 ounces pancetta chopped 1/8" dice
- 1/2 medium Spanish onion thinly sliced
- 1 teaspoon crushed chilies
- 1 pound shelled fresh lima beans (or 1/2 lb soaked and cooked lima beans)
- 1/2 bunch escarole cut 1/2" ribbons
- 1/2 cup Basic Tomato Sauce (see recipe)
- 1 tablespoon freshly-ground black pepper
Preparation
Step 1
In a 12-inch to 14-inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes.
Add escarole, Basic Tomato Sauce and pepper and cook until wilted and soft. Serve immediately.
This recipe yields 4 servings.
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