From Cook's Country
Both hot and sweet varieties of capicola (also called coppa) worked in our Utica Greens recipe. Browning the cured meat helped build a savory base for our greens. As the greens cooked, fresh bread crumbs absorbed excess moisture. To give our Utica Greens extra crunch, we added toasted bread crumbs to the finished dish.
You'll need two large heads of escarole. You can use either hot or sweet capicola. Whichever you choose, buy a 1/2-inch-thick slice (or use prosciutto) at the deli counter; avoid the prepackaged thin slices, since you'll want hearty cubes of meat for this dish. Do not use canned bread crumbs here.
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