Squab and Braised Peas

Ingredients

• 6 tbsp. unsalted butter
• 1 tbsp. extra-virgin olive oil
• 1 oz. bacon, cut into thin strips
• 2 shallots, minced
• 1 clove garlic, minced
• 12 fresh sage leaves, chopped
• 1 tsp. tomato paste
• 1 cup chicken broth
• ¹⁄₂ cup red wine
• 8 oz. fresh or frozen peas, thawed
• 2 oz. escarole, thinly sliced crosswise
• Kosher salt and freshly ground black pepper, to taste
• 2 squabs

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