- Servings: 4
|2||Large Bunches Escarole|
|3 cloves||Garlic, minced|
|¼ lb||Genoa Salami, julienned|
|6– 8||Hot Cherry Peppers, chopped (pickled, from jar|
|¼ cup||Extra Virgin Olive Oil, plus extra for drizzling|
|2 cups||Seasoned Fine Dry Bread Crumbs|
|1 cup||Grated Romano Cheese, plus extra for topping|
Wash and clean escarole; rough chop leaves into large pieces. Place in pot of salted water and boil for 15 minutes; drain well in colander. Heat olive oil in large skillet on medium; add garlic, salami, and cherry peppers; saute about 6 minutes, making sure not to burn garlic. Add drained greens and saute another 8 minutes until everything is nice and hot and flavors marry. Add bread crumbs and cheese and cook 2 more minutes, making sure you stir well. Drizzle extra olive oil and sprinkle extra cheese on to your liking.
If greens are too dry in any stage of cooking them, add a little extra oil.