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Serves 4


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.