Italian Greens

Cooked escarole is heated with strips of genoa salami, hot cherry peppers and garlic, then combined with fine dry bread crumbs, grated Romano cheese and olive oil.

Ingredients:

• 2 large bunches escarole
• 3 cloves garlic, minced
• 1/4 lb. genoa salami, julienned
• 6 to 8 hot cherry peppers, chopped (pickled, from jar)
• 1/4 cup extra virgin olive oil (plus extra for drizzling)
• 2 cups seasoned fine dry bread crumbs
• 1 cup grated romano cheese (plus extra for topping)

Directions:

Wash and clean escarole; rough chop leaves into large pieces. Place in pot of salted water and boil for 15 minutes; drain well in colander. Heat olive oil in large skillet on medium; add garlic, salami, and cherry peppers; saute about 6 minutes, making sure not to burn garlic. Add drained greens and saute another 8 minutes until everything is nice and hot and flavors marry. Add bread crumbs and cheese and cook 2 more minutes, making sure you stir well. Drizzle extra olive oil and sprinkle extra cheese on to your liking.

Number of Servings: 4

Notes from the Cook: If greens are too dry in any stage of cooking them, add a little extra oil.