Braising tenderizes these tasty greens. The escarole is flavored with pancetta, onions, and garlic. Ham or bacon can be substituted for the pancetta or the dish can be made totally vegetarian by omitting the meat.
Two Pounds Of Escarole Cleaned And Roughly Chopped
A Cup Of Roughly Cut Spanish Onion
Three Cloves Of Minced Garlic
Two Tablespoons Of Pancetta Cut Into 1/2 Inch Cubes
A Teaspoon Of Dried Oregano
A Teaspoon Of Crushed Red Pepper Flakes
Two Teaspoons Of Sugar
Two Tablespoons Of Olive Oil
3/4 Cup Of Chicken Stock
Three Teaspoons Of Sea Salt
The Juice Of 1/2 Lemon
Preheat the oven to 250 degrees.
Into a roasting pan, add the olive oil and pancetta. Cook on medium heat until the pancetta is crispy. Add the onions and garlic. Cook for two minutes stirring frequently. Add the dried oregano, sea salt, crushed red pepper flakes, and the sugar. Stir to incorporate the dried seasonings. Add the chicken stock. Stir to combine all of the ingredients. Add the escarole and toss the escarole so that it gets coated with the other ingredients in the pan.
Cover the pan with aluminum foil. Place in the oven for two hours.
Taste before serving and add more sea salt and/or crushed red pepper flakes, if desired. Squeeze lemon juice on the greens right before bringing the dish to the table.