Braised Escarole with Bacon topcook.tomathouse.com
Preparation:In a large saucepan with 1 tablespoon olive oil, cook 8 ounces chopped pancetta over medium-high heat until crisp, 6 to 8 minutes. Transfer to a bowl. Add 1 chopped onion and 3 chopped garlic cloves to the pan and cook, stirring, until golden, 8 to 10 minutes; stir in the pancetta. Increase the heat to high; add 3 heads chopped escarole, pressing down and cooking, undisturbed, 4 minutes. Stir, season with salt and pepper, and continue cooking, stirring, until wilted, 5 minutes. Reduce the heat to medium-high, stir in 3/4 cup white wine, then the pancetta mixture. Cook until reduced by half, 4 minutes, then cover and simmer until the escarole is tender, 6 minutes. Add salt and pepper to taste. Ingredients:
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