Utica Greens | Saveur

Ingredients

• 1⁄2 cup plus 1 tbsp. olive oil
• 2 large russet potatoes, peeled and cut into 1″ chunks
• 4 slices prosciutto
• 1⁄4 cup toasted bread crumbs
• 1⁄4 cup finely grated parmesan
• 2 cloves garlic, thinly sliced
• 2 medium heads escarole, cored, and roughly chopped
• 5 pickled hot cherry peppers, drained and thinly sliced
• Kosher salt and freshly ground black pepper, to taste