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
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