Spicy Braised Escarole

• 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

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.

extravirgin olive oil, soppressata, garlic, red pepper, outer, tomatoes, oregano, salt, parmesan cheese

Taken from www.foodandwine.com/recipes/spicy-braised-escarole (may not work)