Savory Escarole with Anchovies

• 1/4 cup extra-virgin olive oil
• 1/4 pound thickly sliced pancetta, cut into 1/4-inch dice
• 3 garlic cloves, thinly sliced
• 5 small anchovy fillets, minced
• Pinch of crushed red pepper
• 1 large head of escarole, coarsely chopped
• 1/2 cup chicken stock or canned low-sodium broth
• Salt and freshly ground pepper

1. In a large, deep skillet, heat the olive oil until shimmering.
2. Add the pancetta and cook over moderately high heat, stirring occasionally, until golden, 4 to 5 minutes.
3. Add the garlic, anchovies and crushed red pepper and cook until the garlic is softened and beginning to brown, about 2 minutes.
4. Add the escarole in large handfuls, tossing until wilted, 1 to 2 minutes.
5. Add the chicken stock, cover and cook for 1 minute.
6. Uncover and cook until the liquid is nearly evaporated and the escarole is tender, 2 to 3 minutes.
7. Season with salt and pepper and serve.

extravirgin olive oil, pancetta, garlic, anchovy, red pepper, head of escarole, chicken stock, salt

Taken from www.foodandwine.com/recipes/savory-escarole-with-anchovies (may not work)