- 1 head of escarole
- 3 apple sausage links from Butcher Block- ground and browned
- half a glass of white wine
- 2 cloves of garlic
- couple of stems of thyme - leave intact & no need to chop (it makes it easier to remove)
Start by cleaning the escarole. Cut it into six wedges, leaving the core intact. With a piece of kitchen twine, tie the wedges into bundles to prevent them from separating.
In a pan, lightly brown 2 cloves of garlic in a few tablespoons of olive oil. Raise the heat, add the escarole and a crack of salt and pepper. Cook for a couple of minutes until the greens begins to wilt. Then give everything a turn. Add in the thyme sprigs and lay the slices of pancetta over the top. In goes the white wine. Cover with parchment paper, lower the heat and allow to braise on the stove top or in a 350/175 degree oven for 15-20 minutes or until the escarole is tender.
To serve, cut off the twine, remove the thyme and cloves of garlic and discard (unless you love them).
Serve with Butternut Squash Ravioli
** For a great leftover dish: Omit ravioli, add 4 cups chicken stock and turn into escarole soup with diced turkey meat.