Dip this into your favorite soups. It pairs well with creamy or brothy recipes and makes a meal out of just a bowl.
Use the broccoli rabe, also called "rapini", we used here -- or whichever dark leafy greens are your favorite. You can even tap into leftover greens from last night's dinner. Make it all vegetarian-friendly by substituting vegetable broth for the chicken broth and omitting the ham hock altogether.
1. Prep your ingredients: roughly chop the broccoli rabe and thinly slice the garlic cloves.
2. Add the olive oil, sliced garlic, and a pinch of red pepper flakes to a large pot; turn to medium heat. Cook until the garlic has become translucent and your kitchen is perfumed with garlic.
3. When the oil is ready, add the spinach and broccoli rabe to the pot. Toss with the oil and bring the heat up to medium-high. When everything starts to wilt, add the ham hock and chicken broth, and cover with a lid. Reduce the temperature to low and let cook for 30 minutes.
4. After 30 minutes, remove the lid, add the nutmeg, and season with salt to taste. Turn off the heat to maintain some texture to the broccoli rabe.
5. When you are ready to make the sandwiches, preheat your panini press**. Slice the baguette in half length-wise, leaving a spine of crust intact. Shingle the sliced provolone into the bread, fill with the braised greens, and press closed.
6. Now, cut the stuffed baguette into sandwich portions, and place on the hot press. Once the bread is toasty and the cheese is melted, remove from the press, top with grated provolone, and serve hot.