Ingredients 2 heads escarole, quartered lengthwise and rinsed Cooking spray 2 ounces pancetta, chopped 1 medium zucchini, quartered and cut into julienne strips 1 garlic clove, minced 1 cup fresh corn kernels 1/2 cup chopped fresh flat-leaf parsley 1 (15-ounce) can navy beans, rinsed and drained 2 tablespoons red wine vinegar 1 teaspoon extravirgin olive […]
