Ham, Escarole And Bean Stew

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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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