Cut off and discard the hard bottom stem from each head of escarole
Wash the escarole thoroughly, remove any damaged leaves, and rough chop. Escarole can be very sandy so make sure it's been rinsed well.
Place cleaned and chopped escarole in stock pot, large enough to fill with enough salted water to cover greens (salty like the ocean).
Bring to a boil and cook until tender, about 10 to 15 minutes - cook to your liking, I prefer the greens a bit crisp.
Drain escarole well, let cool, and set aside.
In the meantime, using a large saute pan, heat olive oil over medium heat
Add onion and garlic and heat until fragrant and onion becomes slightly translucent. Then add hot peppers and continue cooking for 1 or 2 more minutes. Add a bit of pepper brine (I add about 2 tablespoons or so).
Add the diced meat (prosciutto or whatever you are using) .
If necessary, chop the escarole a bit more (made sure the pieces are bite sized) and add the escarole to the pan and continue heating until the greens are warmed.
Finish by topping with breadcrumbs, and grated cheese.
Add chicken broth or hot water slowly to get the mixture moistened (it should not be too dry) a bit. Use just enough- you don't want soupy greens.
Serve with crusty bread and enjoy!