Recipe found on houseofnasheats.com
½ cup plain breadcrumbs (not Panko style)
½ cup freshly grated Pecorino-Romano or Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
4 Tablespoons olive oil, divided
1 head escarole or swiss chard
½ medium yellow onion, chopped
2 ounces prosciutto or pancetta, diced (about 4 slices)
¼ cup hot pickled cherry peppers, tops and seeds removed, then chopped (about 4 to 6 peppers)
3 cloves garlic, minced
- In a medium bowl, combine breadcrumbs, cheese, oregano, salt, and pepper. Drizzle with 2 tablespoons of the olive oil, mixing until the breadcrumb mixture is evenly moistened and resembles wet sand. Set aside.
- Thoroughly wash the escarole to remove any grit. Add the entire head of escarole to a large pot of boiling water to blanch for 1-2 minutes until bright green. This helps reduce some of the bitterness.
- Transfer the escarole to a colander and rinse well under cold water to stop the cooking process. Drain well. Chop the escarole into 2-inch pieces and set aside.
- Heat the broiler. Heat the remaining 2 tablespoons of olive oil in an oven-safe pan over medium-high heat. Add the onion, prosciutto, peppers, and garlic. Saute for 4 to 5 minutes until the onions have softened and the prosciutto is crispy.
- Add the chopped greens and half of the breadcrumb mixture, stirring until everything is evenly combined and cook over medium heat for 2 to 3 minutes, stirring frequently. Remove from the heat and sprinkle the remaining breadcrumb mixture on top of the greens.
- Broil for 2-3 minutes until toasted on top.