Sort ingredients
texasaggie2010
QR Code
Listen
Pdf
In a large Dutch oven over medium-low, combine ½ cup oil and the garlic. Cook, stirring often, until the garlic is lightly browned, about 2 minutes. Using a slotted spoon, remove and discard the garlic. Add the bread to the pot and toss to coat with the oil. Cook over medium, stirring, until the bread is well browned and crisp, 5 to 7 minutes. Remove from the heat and transfer the bread to a large bowl; reserve the pot. Add the Parmesan and toss to combine; set aside.
In the same pot over medium-high, bring the broth and pepper flakes to a simmer. Add the escarole a couple handfuls at a time, stirring to wilt the leaves before adding more. After all the escarole has been added, cook, uncovered and stirring often, until the escarole is tender and most of the liquid has evaporated, about 10 minutes.
Off heat, drizzle in the remaining ¼ cup oil, then return the toasted bread to the pot and stir to combine. Taste and season with salt and black pepper. Serve sprinkled with additional cheese.