© Tina Rupp
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6 Side-Dish Servings

Chef Way Andrew Carmellini prepares this dish with homemade bread crumbs and hard-to-find Sicilian oregano. Easy Way Top spicy greens with crispy panko (packaged Japanese bread crumbs) and a touch of supermarket oregano. Slideshow: More Greens Dishes

How to Make It

Step 1    

In a large soup pot, heat 2 tablespoons of the oil. Add the soppressata, garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes. Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl.

Step 2    

Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.

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