Ham Escarole and Bean Stew

Ingredients

• 6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 Yukon Gold potato (8 ounces), cut into 1/2-inch dice
• 3 cups chicken or beef stock or low-sodium broth
• 6 ounces smoked ham, shredded (1 cup)
• One 15-ounce can cannellini beans, drained
• 1/2 small head of escarole, cut into 1/2-inch ribbons (2 packed cups)
• Freshly ground pepper

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