Braised Vegetables with Prosciutto, Bacon, or Ham
- 3 tablespoons olive oil
- 1 large onion or several shallots, halved and sliced
- ¼ pound chopped prosciutto, cured or smoked ham, pancetta, or bacon (optional)
- 1 or 2 whole small dried chiles (optional)
- Salt and freshly ground black pepper
- 2 or 3 sprigs of fresh thyme or 1 sprig of rosemary or oregano
- 2 pounds any vegetable (alone or in combination), like
- Brussels sprouts, eggplant, carrots or parsnips, turnips or rutabaga, beets, kale or collards, string beans, or celery
- 2 cups vegetable stock, white or red wine, beer, or water
- ½ cup fresh chopped parsley leaves, for garnish
Instructions:
Like meat braises and stews, the goal here is to produce the tenderness and complex flavors that come from fully softened ingredients and a luxuriously thick cooking liquid.
- Put 2 tablespoons of the oil in a large pot or Dutch oven and turn the heat to medium. When the oil is hot, add the onion and the meat and chiles if you’re using them; sprinkle with salt and pepper and cook, stirring occasionally, until the onions begin to color, about 5 minutes. Add the herb sprigs, turn the heat down a bit, and keep cooking, stirring once in a while, until the color deepens, another 5 minutes or so. Remove everything with a slotted spoon.
- Meanwhile, trim and peel the vegetables as needed and cut them into large (at least 2-inch) chunks, or leave them whole if they’re any smaller than that.
-  Return the pot to medium-high heat, add the remaining oil, and when it’s hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring occasionally, until they start to caramelize and brown a bit.
- Return the onion mixture to the pot, add the liquid, and bring to a boil. Lower the heat so that the mixture gently bubbles, cover and cook, stirring occasionally, until the vegetables are as tender or as soft as you want them, anywhere from 5 to 30 minutes; just poke them with a fork every once in a while to check. When they’re ready, taste and adjust the seasoning, garnish, and serve.