Savory Escarole with Anchovies

1. 1

   In a large, deep skillet, heat the olive oil until shimmering.

2. 2

   Add the pancetta and cook over moderately high heat, stirring occasionally, until golden, 4 to 5 minutes.

3. 3

   Add the garlic, anchovies and crushed red pepper and cook until the garlic is softened and beginning to brown, about 2 minutes.

4. 4

   Add the escarole in large handfuls, tossing until wilted, 1 to 2 minutes.

5. 5

   Add the chicken stock, cover and cook for 1 minute.

6. 6

   Uncover and cook until the liquid is nearly evaporated and the escarole is tender, 2 to 3 minutes.

7. 7

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.