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PREPARATION: Pulse bread
and 1 tbsp oil in food processor
until coarsely ground. Toast bread
crumbs in Dutch oven over medium
heat, stirring occasionally, until
golden brown, appx 5 minutes.
Transfer crumbs to medium bowl,
reserve. Wipe out pot with paper
towels. Add remaining oil and
capicola into now empty pot and
cook, stirring occasionally, until
capicola begins to brown, 3 to 5
minutes.
Stir in oil and cook until onion
is softened and capicola is
browned and crisp, about 5
minutes. Add cherry peppers and
garlic and cook until fragrant,
about 30 seconds. Stir in half of
the escarole, all of the broth,
salt and pepper. Cover and cook
until greens are beginning to
wilt, about 1 minute. Add
remaining greens, cover and cook
over medium-low heat, stirring
occasionally, until stems are
tender, about 10 minutes. Off
heat, stir in cheese and 1/3 cup
reserved bread crumbs. Transfer to
serving dish and top with
remaining bread crumbs. Serve.
HINTS: I couldn’t find
Escarole in my area so I used two
bundles of turnip greens. I
believe you could try any of your
favorite greens. I found the
capicola in the deli section of my
supermarket. I never used it
before and loved the flavor of the
meat. |
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