1. Cut off the bottoms of the escarole heads and wash the leaves thoroughly in several changes of cold water. Set aside to drain in a colander. Spray a 7-by-11-inch pan or 8- or 9-inch square pan with vegetable cooking spray and set aside.

2. In a pot large enough to hold all the escarole, heat oil over medium-low heat. Add garlic, prosciutto, and cherry peppers and cook, stirring frequently, until the garlic and peppers are soft and the prosciutto is lightly browned, about 5 to 7 minutes. Scrape the mixture into a large bowl and set aside.

3. Coarsely chop escarole and place it in the pot along with the chicken broth. Cover and cook over medium heat, stirring occasionally, until escarole has cooked down and is completely wilted, 10 to 14 minutes. Be careful not to overcook - the greens should be wilted, but not limp.

4. While escarole cooks, stir together the bread crumbs and Parmesan cheese in a small bowl. Add all but 3 Tbsp. of the bread crumb mixture to the prosciutto mixture in the large bowl. Preheat the oven broiler.

5. When the escarole is wilted, add it (along with the liquid in the pot) to the prosciutto mixture, stirring to combine all the ingredients thoroughly. Spread the mixture in the prepared pan and sprinkle the reserved 3 Tbsp. bread crumb mixture on top. Broil for 5 to 6 minutes, until the top is lightly browned. Serve hot.

Source: Hannaford fresh Magazine, July - August 2011