Utica Greens (Escarole) - cooking recipe

Ingredients

1 large escarole (or 2 small heads)
4 slices prosciutto, thin slices, chopped
1 -2 garlic clove, chopped
2 tablespoons olive oil
2 long italian hot peppers, seeded & julienned
1/2 cup breadcrumbs
1/4 cup pecorino romano cheese, grated
1 cup chicken broth
salt and pepper, to taste (at the very end)

Preparation

Clean and rinse escarole twice; chop in large pieces.
Boil down for 5 or 6 minutes so it's tender and wilted.
Place olive oil in a saute pan and heat.
Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
Add seeded peppers and cook another minute or so.
Add the escarole and all the other ingredients in the pan.
Gradually add the bread crumbs and grated cheese, tossing gently until blended.
Taste for final salt and pepper seasoning.
Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.