Utica Greens

    1 large head escarole
    4 thin slices prosciutto, chopped
    2 cloves garlic, chopped
    2 tablespoons olive oil
    2 italian long hot peppers, seeded & julienned
    1/2 cup bread crumbs
    1/4 cup pecorino romano cheese, grated
    1 cup chicken broth
    salt and pepper, to taste

Clean and rinse escarole twice; chop in large pieces. Boil down for
5 or 6 minutes so it’s tender and wilted. Place olive oil in a saute
pan and heat. Add chopped garlic and prosciutto and render for 2 or 3
minutes. Do not burn garlic. Add seeded peppers and cook another
minute or so.

Add the escarole and all the other ingredients in the pan. Gradually
add the bread crumbs and grated cheese, tossing gently until blended.
Taste for final salt and pepper seasoning. Place in a casserole;
sprinkle a little of the bread crumbs and place under a broiler for
3-4 minutes. Serve hot.