This is a Chef John recipe from foodwishes, and as usual, it turned out delicious. I was not familiar with escarole before trying this. It turns out to be a slightly bitter, lettuce-like green that stands up to heating reasonably well. This was quick and easy, and thanks to the inclusion of pancetta: a very flavorful dish.
1 large head of escarole
1 tbsp olive oil
15 oz can of canellini beans
3 oz pancetta
3 cloves garlic
1 tbsp Hungarian pepper paste (Piros Arany)
1 cup chicken broth
red pepper flakes
1/3 cup breadcrumbs
1/3 cup shredded Parmesan
Clean the escarole and cut into 1.5-inch pieces. Blanch the leaves in boiling salty water for 5 minutes. Remove into cold water and drain well.
Cook the pancetta in an oven-safe pan until light brown. Add the chopped pepper for 2-3 minutes, then add the garlic for a minute, then the chicken stock and Hungarian pepper paste and simmer for 5 minutes.
Add the beans and the escarole. Season with salt, pepper flakes and black pepper. Stir well and sprinkle the breadcrumbs and the parmesan on top.
Then broil until the top gets slightly brown. Serve warm.