When you think of greens you think kale, collards and turnip greens but escarole is truly awesome! If you're not familiar with it, escarole is a type of broad-leaved endive. It's milder than Belgian or curly endive. The trick to cooking with escarole is to wash it thoroughly and treat it with love.
Add the chopped prosciutto, sliced mushrooms, chopped cherry peppers and black pepper and cook on medium heat 5 minutes.
Add the chicken broth and escarole and cook on medium heat until the escarole is tender and almost all the liquid is reduced approximately 20 to 25 minutes.
Preheat your broiler.
Stir in the grated cheese until it melts.
Stir in the plain breadcrumbs.
Top the greens with sliced provolone and transfer the sauté pan to the broiler. Broil until the provolone is melted and golden. Use pot holders to remove the sauté pan from the oven and serve immediately.
Originally from Utica, New York I'm now a displaced Yankee living in the South. I make a lot of Sicilian dishes that were handed down from my Dad's side of the family as well as what Dad would have called "American-eesh" things. Between marrying into a Polish family and moving South my cooking has definitely evolved. Luckily my husband and son are willing participants when it comes to my kitchen experiments and will always tell me if a recipe is a "keeper."