Serves 4 (Serving size: about 1 3/4 cups)
2 heads escarole, quartered lengthwise and rinsed
2 ounces pancetta, chopped (optional)
1-2 medium summer squash, quartered and cut into thin strips
1 clove garlic, minced
1/2 c. chopped fresh flat-leafed parsley
1 (15 oz.) can cannelini beans, rinsed and drained
2 Tbs. red wine vinegar
1 tsp. olive oil
1/2 tsp. black pepper
1. Heat some oil in a large skillet over medium-high heat. Add escarole and cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.
2. Wipe pan with a paper towel. Return to medium-high heat. Coat pan with a little more oil. Add pancetta (if using), summer squash, and garlic; cook 2 minutes or until squash is tender. Combine escarole, squash mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients, toss well to coat. Serve immediately.