Stewed Vegetables with Over-Easys
The beauty of cooking vegetables in tomato sauce is that you control how “stewed” they are. And if you’re like me, that changes every time you make them—though generally I say the softer the better. For this recipe I’m going with escarole. Other choices to cook the exact same way: eggplant, fennel or celery, green beans, cabbage, or other greens like kale or collards.