Spicy Braised Escarole

Name: Spicy Braised Escarole
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

10 ingredients

9 steps

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

Directions

1

In a large soup pot, heat 2 tablespoons of the oil.
2

Add the soppressata, garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes.
3

Add the escarole in batches and cook.
4

Add the tomatoes and oregano, season with salt and pepper and bring to a boil.
5

Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl.
6

Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil.
7

Add the panko and cook over moderate heat, stirring, until golden, about 1 minute.
8

Off the heat, stir in the Parmesan.
9

Sprinkle the escarole with the Parmesan crumbs and serve.