Sprinkle each meatball with 1/4 teaspoon salt and pepper. In a large cast-iron skillet, heat over medium.
Directions
Add the meat and cook until seared on one side, about 3 minutes.
Flip the steak and add the oil, garlic, thyme, sage and rosemary. Cook the vegetables for 3 to 4 minutes using an instant-read thermometer inserted into the thickest part of the meat,
place the meat on a plate and top with the garlic and vegetables Paper cloth.
Add the remaining escarole to the pan with 1/4 teaspoon each salt and pepper. Cook, stirring frequently, until the escarole begins to soften, about 2 minutes.
Cut the meat into small pieces and add the escarole and tender vegetables.