Spicy Braised Escarole

Ingredients:

3 tablespoon(s) extra virgin olive oil

1/4 pound soppressata - 1/4-inch diced

2 garlic cloves - peeled and thinly sliced (Learn How)

4 heads escarole - washed and roughly chopped

1/2 teaspoon(s) red chile flakes - ground

1 can(s) diced tomatoes - 14.5 oz.

1 tablespoon(s) oregano - chopped

1/2 cup(s) panko bread crumbs

1/4 cup(s) Parmesan cheese (grated)

3 tablespoon(s) butter (unsalted)

1 pinch salt and pepper - to taste

Steps:

-Preheat the oven to 375 degrees.

-Heat a deep saute pan to medium and add the oil.

-Saute the salami for 2 minutes and then add the garlic. Saute the garlic until it turns a light golden color.

-Immediately add the escarole and red chile flakes. Stir to coat the escarole in olive oil, and cook for 1 minute.

-Add the tomatoes and oregano, and continue to cook over medium heat.

-Meanwhile, melt the butter in a dish in the microwave.

-Mix the bread crumbs, parmesan and melted butter together. Spread out in a thin layer on a sheet pan or dish.

-Toast for 5 minutes on 375 degrees or until brown.

-Cook the escarole until the stem end is tender; and season with salt and pepper.

-Top with the bread crumb mixture.

Pairs With:

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