2) Stir in the olive oil, onions, peppers and fennel and saute until the onions are starting to caramelise, about 6 to 10 minutes. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock.
3) Cover and let the escarole wilt, about 5 minutes. Remove the cover and stir in the vinegar and lemon juice. Add the butter, black pepper, granulated garlic, chilli flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.