1 cup Yukon Gold potatoes cut in 1" cubes, 1/2 t. dried parsley, 1/2 t. each onion powder and garlic powder, 1/2 t. paprika, 1/2 cup chopped Vadalia onions, 2 heads Escarole, 1/2 cup olive oil, 1/2 t. crushed red pepper, 8 oz. chicken broth, 4 oz. thinly sliced prosciutto, 1/2 cup bread crumbs, 6 minced garlic cloves, 1/2 cup Romano cheese, fresh parsley (chopped).
1. Potatoes: Toss in a ziploc bag with 1/4 cup olive oil, dried parsley, garlic powder, onion powder and paprika. Roast for 1/2 hour @ 350 degrees. Set aside.
2. Greens: Saute garlic and onion in 1 T. olive oil; add chopped escarole and cook through. Add chicken broth and julienne cut prosciutto, crushed red pepper and potatoes. Simmer till stock reduced (about 45 minutes).
3. Combine bread crumbs with 2 T. oil. Toast until browned. Mix half with greens.
4. Add Romano cheese & place in greased baking pan.
5. Top with remaining half of crumbs.
6. Bake in preheat oven at 350 degrees for 15 minutes.
7. Garnish with parsley before serving.
This dish is an Italian tradition around central New York. Restaurants in Utica and Syracuse, New York serve this wonderful dish. Some use pepperoni instead of prosciutto. I like prosciutto best. I also like more potato and use 2 cups but don't add anymore seasoning or oil to the ziploc bag when tossing to coat them.