Spicy Braised Escarole

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.

  • Total Time:
  • Servings: 6 Side-Dish Servings
KEY: Fall, Winter, Chef Recipes Made Easy, Braising, Christmas, Thanksgiving, Italian, Side Dishes, Fast, Healthy, Staff Favorites, Dinner

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound thickly sliced soppressata, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 4 heads of escarole (2 1/2 pounds), dark outer leaves removed, inner leaves coarsely chopped
  • One 14-ounce can diced tomatoes
  • 1 tablespoon minced oregano
  • Salt and freshly ground pepper
  • 1/4 cup panko (Japanese bread crumbs)
  • 2 tablespoons freshly grated Parmesan cheese

How to make this recipe

  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.
  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.
Contributed By Photo © Tina Rupp Published November 2006

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