Braised Escarole with Bacon
Dress Up the Ordinary
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.
2 tablespoons olive oil
4 ounces (about 4 slices) bacon, diced
1 large onion, diced
6 cloves garlic, minced
1 teaspoon crushed red pepper, or to taste
2 pounds escarole, cored and cut crosswise into 1-inch strips, divided
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
Salt and ground black pepper
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.