3 TB extra virgin olive oil
1/4 lb thickly sliced soppressata, cut into 1/4-inch dice
2 garlic cloves, minced
1/2 ts crushed red pepper
4 heads of escarole (2 1/2 lb), dark outer leaves removed, inner leaves coarsely chopped
One 14-ounce can diced tomatoes (or use fresh)
1 tablespoon minced oregano
Salt and freshly ground pepper
1/4 cup panko
2 TB freshly grated Parmesan cheese
1.In a large soup pot, heat 2 TB evoo. Add soppressata, garlic & crushed red pepper & cook over high heat, stirring, until the garlic is golden, about 2 minutes.
2.Add escarole in batches & cook. Add tomatoes & oregano, season with salt & pepper & bring to a boil. Cook over low heat until escarole is tender, 15 minutes; transfer to a bowl.
3.Meanwhile, in a small skillet, heat the remaining 1 TB of olive oil. Add panko & cook over moderate heat, stirring, until golden, about 1 minute. Remove from heat and stir in Parmesan.
4.Sprinkle the escarole with the Parmesan crumbs. Serve & enjoy!