Ingredients
2tbspextra virgin olive oil
2slicespancetta
2garlic cloves
1escarole head
nutmeg
1canbutter beans
salt and pepper
2cupschicken stock
1tsplemon zest
crusty bread,or roll
Parmigiano-Reggiano
Preparation
Heat the olive oil in a high-sided skillet over medium-high heat. Add the pancetta and cook for 3 to 4 minutes, until it starts to crisp. Add the garlic and stir for 1 minute.
Wilt in the escarole a handful at a time, and when it is all added, season with the nutmeg. Fold the beans into the escarole and season with salt and pepper.
Stir in the chicken stock and bring to a boil. Stir in the lemon zest and remove from the heat.
Serve in a large shallow bowl with the bread for mopping and the cheese for topping, and enjoy!
