Ham Escarole and Bean Stew
Ingredients
- 6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 Yukon Gold potato (8 ounces), cut into 1/2-inch dice
- 3 cups chicken or beef stock or low-sodium broth
- 6 ounces smoked ham, shredded (1 cup)
- One 15-ounce can cannellini beans, drained
- 1/2 small head of escarole, cut into 1/2-inch ribbons (2 packed cups)
- Freshly ground pepper
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