With roasted potatoes, salty prosciutto, and spicy peppers, this specialty of sautéed escarole makes for a full-flavored side dish.
Yield: serves 6-8
- 1⁄2 cup plus 1 tbsp. olive oil
- 2 large russet potatoes, peeled and cut into 1″ chunks
- 4 slices prosciutto
- 1⁄4 cup toasted bread crumbs
- 1⁄4 cup finely grated parmesan
- 2 cloves garlic, thinly sliced
- 2 medium heads escarole, cored, and roughly chopped
- 5 pickled hot cherry peppers, drained and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- Heat oven to 400°. Toss 1 tbsp. oil and potatoes on a foil-lined baking sheet; bake until golden brown, about 35 minutes. Set aside.
- Meanwhile, heat 1⁄4 cup oil in a 12″ high-sided skillet over medium-high heat. Add prosciutto; cook until crisp, about 3 minutes. Transfer to paper towels to cool, roughly chop, and set aside. Pour oil from skillet into a bowl; stir in bread crumbs and parmesan; set aside. Return skillet to heat with remaining oil. Add garlic; cook until lightly browned, about 3 minutes. Add escarole; cook until wilted, about 8 minutes. Stir in potatoes and peppers; season with salt and pepper. Spread breadcrumb mixture evenly over top; transfer skillet to oven and bake until golden brown on top, about 12 minutes. Sprinkle with prosciutto before serving.