How to make it

  • Clean and rinse escarole twice; chop in large pieces.
  • Boil down in water and chicken broth for 5 or 6 minutes so it’s tender and wilted.
  • Place olive oil in a sauté pan and heat.
  • Add chopped garlic, cherry peppers, and prosciutto and render for 4 minutes.
  • Add the escarole and all the other ingredients in the pan.
  • Gradually add the bread crumbs and grated cheese, tossing gently until blended.
  • Place in a casserole; sprinkle a little of the bread crumbs and cheese. Toast under a broiler for 3-4 minutes. Serve hot.

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Reviews & Comments 3

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  • neidl32 7 years ago
    you can substitute hot Cherry Peppers sliced for a change of pace!
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  • pleclare 7 years ago
    Very nice....
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  • sas 7 years ago
    From Rochester, so I will have to give this a try.
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