Cooking Tips & Hints
                  Week 71 Featured Recipe
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(click for printable version of this recipe)
The same place I found the recipe for the Riggies featured on last week's recipe said that hearty vegetable dishes are served on the side. This recipe was one of the favorites in the area.
• Cutting Board
• Knife
• Wooden Spoon
• Food Chopper
• Food Processor
• Dutch Oven

• 1 Slice hearty white bread
• 3 tbsp olive oil
• 4 oz capicola (coppa), cut into
  1/4" pieces
• 1 onion, chopped
• 1/4 cup jarred sliced cherry peppers,
  chopped fine
• 4 garlic cloves, minced
• 2½ pounds escarole
• ½ cup low-sodium chicken broth
• 1/4 tsp salt
• ½ tsp pepper
• ½ cup grated Romano cheese


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.