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Bring a 5-quart stock pot filled with 1 tablespoon sea-salted water to a boil. Add escarole and cook until tender (about 1-2 minutes).
Reserve about 2 tablespoons each of breadcrumbs and cheese for topping. Mix remaining breadcrumbs with cheese, oregano, and pepper.
In a large ovenproof saute pan, heat butter and olive oil over medium heat. Add garlic and onion, and cook until fragrant, about 1 to 2 minutes. Add cooked greens and chicken stock to the pan and stir to combine. Mix in chopped peppers, prosciutto, breadcrumbs/cheese mixture.
Top with reserved breadcrumbs and cheese.
Heat oven to broil.
Place casserole under broiler for 4 to 6 minutes until brown, checking frequently.