Braised Escarole with Bacon
Category
Dress Up the Ordinary
Servings
4-6
This recipe works well hearty greens like kale or collards, too. They're gently braised in savory stock accented with plenty of garlic, chili flakes, onion, and bacon to make a perfect side for grilled or roasted meat, poultry, or fish.
Ingredients
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2 tablespoons olive oil
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4 ounces (about 4 slices) bacon, diced
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1 large onion, diced
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6 cloves garlic, minced
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1 teaspoon crushed red pepper, or to taste
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2 pounds escarole, cored and cut crosswise into 1-inch strips, divided
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2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
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Salt and ground black pepper
Methods/Steps
Warm the olive oil in a large pan over medium heat. Add the bacon and cook, stirring, about 5 minutes, until the bacon is browned and crispy.
Add the onions and cook, stirring, about 2 minutes. Add the garlic and crushed red pepper and cook, stirring, another minute.
Add about 1/4 of the escarole, stirring and pressing down to wilt, then add the diluted Glace de Poulet Gold®. Add the remaining escarole, a handful at a time, stirring and pressing, and cook, stirring, 5-8 minutes, until until all the escarole is wilted and tender. (For sturdier greens like kale, you may want to cover the pan and simmer over low heat for a 5-10 minutes longer.) Season to taste with salt and pepper.