INGREDIENTS
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1 large escarole (or 2 small heads)
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4 slices prosciutto, thin slices, chopped
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1-2 garlic clove, chopped
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2 tbsp olive oil
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2 long italian hot peppers seeded & julienned1/2 cup breadcrumbs
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1/4 cup pecorino romano cheese, grated
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1 cup chicken broth
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salt & pepper to taste at the very end