Had braised escarole last night at Lupa (Italian restaurant in NYC) that made my toes curl. I've tried googling a recipe but I'm afraid I'm not really sure what I'm looking for in terms of what made it so fockin' great. There was an almost rich smokey taste to it, so maybe there was a healthy dose of lard? Roasted garlic? Wine? Stock? Dunno. Any ideas or great prep techniques?