West End Greens Recipe

Toast crumbs

Preheat the oven to 350°F (175°C). Spread the breadcrumbs on a rimmed baking sheet, drizzle with the melted butter, and toss to coat. Toast in the oven for 8–10 minutes, stirring halfway, until lightly golden and crisp. Remove and let cool.

While crumbs toast, wash, trim, and roughly chop the escarole (remove any tough stems). Finely chop the cherry peppers, mince the garlic, and roughly chop the prosciutto. Grate the Asiago if not pre-grated.

Brown sausage

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage (break into bite-sized pieces with a wooden spoon) and cook 5–7 minutes until no longer pink and starting to brown. Use a slotted spoon to transfer the cooked sausage to a bowl, leaving rendered fat in the pan.

Crisp prosciutto

Add the chopped prosciutto to the same skillet and cook 1–2 minutes until it releases fat and becomes slightly crisp. Transfer to the bowl with the sausage.

Sauté aromatics

Reduce heat to medium. If the pan is dry, add the remaining 1 tablespoon olive oil. Add the minced garlic and chopped cherry peppers and sauté 1 minute until fragrant (do not let garlic brown).

Add the chopped escarole to the skillet in batches, letting each batch wilt slightly before adding more. Cook 4–6 minutes until the escarole is wilted and tender and most of its moisture has cooked off. Season with salt, black pepper, and red pepper flakes. Taste and adjust seasoning.

Return the cooked sausage and prosciutto to the pan with the escarole and toss to combine. Cook 1–2 minutes more to marry flavors, then remove from heat and let the mixture cool 5–10 minutes (this prevents the egg from scrambling when mixed).

In a large mixing bowl, combine the toasted breadcrumbs (reserve 1/2 cup for sprinkling on top), grated Asiago, chopped parsley, and the egg. Add the cooled meat-and-escarole mixture. Stir thoroughly to combine; the mixture should hold together when pressed. If it's too wet, add up to 1/2 cup more breadcrumbs; if too dry, add a splash (1–2 tbsp) of olive oil.

Spoon the mixture into a shallow baking dish (or into hollowed rolls if serving as sandwiches) and sprinkle the reserved toasted breadcrumbs and a light dusting of additional Asiago over the top.

Optional: For a warm, slightly crisp top, bake at 375°F (190°C) for 10–12 minutes until heated through and the top is lightly golden. Alternatively, serve at room temperature as a robust salad or sandwich spread.

Garnish with additional chopped parsley and an extra grind of black pepper. Serve 4–6 as a side or appetizer, or 3–4 as a main with crusty bread.