The nice head of escarole in the biokiste was calling out for beans and greens, but since I was going to be on a plane the next day, it mutated into something else.
Cook diced onion and carrot with minced celery, garlic and salt in some olive oil until the carrots start to soften. Add some hot paprika, freshly ground cumin, and piment d'espelette and cook another minute or so until the pepper is aromatic. Add a good quantity of sherry and let reduce most of they way. Add tomato sauce and a pinch saffron and bring to a simmer. Add coarsely chopped escarole, cover, and let cook until the escarole is about ready to eat. Add more salt if needed and some chopped chicken breast and let simmer another few minutes, until the chicken is cooked through. Serve topped with toasted spiced almonds and a drizzle of olive oil.
This, some bread, and a green salad was quite a good meal.