Difficulty: Easy - for beginners
1 large escarole head (or 2 small heads)
4 slices prosciutto, thin slices, chopped (or sub. an egg, scrambled into the greens)
2-4 garlic cloves, sliced
3 tablespoons olive oil
1 medium potato, unpeeled, diced
1/2 white or yellow onion, diced or sliced in rings
2 long italian hot peppers, seeded & julienned OR
2-3 cherry peppers- rings or sliced
1/2 cup breadcrumbs (italian seasoned: oregano, parsley, garlic salt or powder)
1/4 cup pecorino romano cheese, grated
1 cup chicken (or veggie) broth
salt and pepper, to taste (at the very end)
red pepper flakes, if desired
1. Clean and rinse escarole twice; tear in large pieces.
2. Boil veggie broth in a pan to blanch escarole. When boiling, submerge escarole for 3-6 minutes until wilted. reserve broth.
3. Place olive oil in a saute pan and heat to medium.
4. Add garlic, onion and potato dices (prosciutto if desired) and saute for 2 or 3 minutes. Do not burn garlic- if it browns, remove it. Cook potatoes until tender and remove, reserve.
5. Add peppers, cook another minute or so.
6. Add the escarole and broth, but not all of it. start at 3/4 cup and play by ear. should not be soupy at the end. the intention is to build a sauce with the pan renderings and to finish cooking the escarole, coated in the sauce. As the liquid reduces and the greens look fully wilted, taste them and add more broth or season with salt, pepper, red pepper flakes, as needed. When satisfied with taste and pan is almost all reduced-
7. Gradually add the egg, scrambling (if desired), bread crumbs and grated cheese, tossing gently until blended. Bread crumbs will soak up remaining sauce. Add fried potatoes back in.
8. Taste for final seasoning.
9. Place in a casserole dish or crock; sprinkle some bread crumbs and mozzarella or provolone cheese on top and broil 3-4 minutes until browned. Serve hot.