Escarole With Bacon and White Beans

pulled and adapted from Jan/Feb 2007 issue of Cooking Light. It's not the most awe inspiring food ever, but it is satisfying and easy to make. Don't skip on the bacon. It doesn't end up adding that much fat and it adds a ton of flavor. I served it with quinoa.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  slices bacon, chopped
• 1  cup onion, chopped
• 4  garlic cloves, thinly sliced
• 6  cups escarole, chopped (about 16 oz)
• 1  teaspoon sugar
• 1⁄4 teaspoon ground black pepper
• 1 3⁄4 cups water
• 2  teaspoons  vegetable bouillon
• 1 (16 ounce) can cannellini beans or 1 (16 ounce) can  other white beans, rinsed and drained

Directions

1. Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon. Pour off and discard all but 2 tsp drippings from pan. Set bacon aside.
2. Add onion to drippings in pan; cook until golden brown (about 12 minutes). Add garlic; cook about 2 minutes, stirring frequently. Add escarole; cook 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and broth; cook 15 minutes or until escarole is tender, stirring occasionally.
3. Add beans; cook 2 minutes or until thoroughly heated. Sprinkle with bacon.