1 cup Yukon gold potatoes cut in 1 inch cubes
1/2 teaspoon dried parsley
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/2 chopped Vadalia onion
2 heads escarole
1/2 cup olive oil
1/2 teaspoon crushed red pepper
8 ounces chicken broth
4 ounces thinly sliced hard salami
1/2 cup bread crumbs
6 minced garlic cloves
1/2 cup Romano cheese
Freshly chopped Parsley
Potatoes: Toss in Bag with 1/4 cup olive oil, parsley, garlic and onion powder and paprika. Roast for 1/2 hour at 350 degrees. Set aside.
Greens: Saute garlic and onion in 1 tablespoon olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red peppper and potatoes. Simmer till stock reduced - about 45 minutes.
Combine bread crumbs with 2 Tablespoons oil. Toast until brown. Mix half with greens.
Add Romano Cheese and place in greased baking pan. Top with remaining crumbs. Bake in oven at 350 degrees for 15 minutes. Garnish with parsley.