Turning Greens

Watch how to make this recipe.

In a large saute pan over medium-high heat, add the ham and saute until starting to render.

Add the capicola and salami and cook for 3 to 5 minutes. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes.

Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock. Cover and let the escarole wilt, about 5 minutes.

Remove the cover and stir in the vinegar and lemon juice.

Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt.

Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.