1 head escarole
1/2 c. low sodium chicken broth
1 tbsp. olive oil
1 tsp. minced garlic
1 small long hot pepper, seeds removed and diced
3 slices hot ham cappicola deli meat, diced
1/4 c. diced bell pepper
1/4 c. diced onion
1/3 c. whole wheat bread crumbs
1/3 c. grated parmesan cheese
Chop escarole into bite sized chunks. Rinse and drain 2-3 times, escarole tends to house grit prior to washing. Drain escarole well one last time and put into a large pot with a lid. Add in chicken broth and allow to cook down until soft, about 15 min.
Meanwhile, I sprinkle olive oil and seasonings or Italian dressing over chicken breasts and pop them in the oven to bake (about 20 min @ 350). In a small skillet, add olive oil over medium heat and simmer with garlic, hot ham, and peppers until soft.
Combine olive oil mixture with escarole once escarole is soft and most of the liquid has cooked off. Toss with breadcrumbs and grated parmesan. Serve greens with chicken breast on top; sometimes I melt a super thin slice of mozzarella cheese over the plate and drizzle with balsamic vinegar. Devine!