Rinse and dry chicken thighs set aside
Chop end off escarole chop rinse and soak in cold water. Can have a lot of dirt and sand don’t forget this part
Chop half medium onion sauté garlic butter salt and pepper until translucent
Add chopped garlic about four cloves
Quarter teaspoon crushed red pepper flakes
Add your chicken salt-and-pepper lightly you want to season in layers first your onions and garlic and olive oil than your chicken then your broth (if needed)
Sauté until browned on both sides medium heat
Then cover with. Vegetable stock I use Swanson no MSG low-sodium than bottled Springwater is best not tap. Close to half gallon maybe more filled three quarters of the way then add all your escarole bring to a soft boil Gently stirring let boil for a 30 min on low simmer. I take a nugget fresh Parmesan cheese can be part of the rind that you don’t use anyway and drop that in for added flavor and your salt.
Serve topped with fresh grated Parmesan cheese and a teeny bit of the red pepper flakes if you like
Delicious and very good for you – will last for days –
PS – loving the StriVectin repair and protect – the sunscreen in it is great and doesn’t interfere with my foundations!