Italian Greens, Escarole

  

one large bunch of escarole
half of a yellow onion chopped
2 cloves of garlic chopped
6 strips of turkey bacon cooked and chopped.
1 teaspoon of crushed red peper
olive oil
1/2 cup bread crumbs
1/2 cup freshly grated pecorino romano cheese
salt/pepper to taste
one box of chicken broth


Wash and clean escarole.  Boil for about 5 to 8 minutes in chicken broth until just wilted.  Drain well in a colander.  In a large skillet heat olive oil, add in salt, pepper, crushed red pepper, onion and garlic.  Stir and saute for about five minutes or until just tender.  Add in the escarole and stir until well blended. Slowly add in the breadcrumbs until it absorbs any juices, add in cheese and top with bacon.  You can serve this on Italian bread, have it as a side dish, with ham, with just about anything.


There are many ways to make Italian Greens.  Some other variations, you can add in red cherry peppers, you can use pancetta, or "real" bacon or salami for the meat or omit it all together.  I just used bacon because I had it on hand. You can add them to various soups such as Italian wedding soup, add white beans or garbanzo beans. Very versatile.