Step 1

Clean and rinse escarole twice; chop into large pieces.

Step 2

Boil escarole for 5-6 minutes, or until tender and wilted.

Step 3

In a saute pan heat olive oil over medium heat, add chopped garlic and prosciutto, and render for 2-3 minutes, being careful not to burn garlic.

Step 4

Add pepper to the saute pan and cook for another minute or so. Add the escarole, and chicken broth. Stir to combine.

Step 5

Gradually add the breadcrumbs and grated cheese, tossing gently until blended.

Step 6

Taste, and add salt and pepper accordingly.

Step 7

Place in a casserole dish, sprinkle additional breadcrumbs on the top of the greens, and place under broiler for 3-4 minutes.