• 2 tablespoons butter or olive oil, or a mixture, divided
• 1/4 cup chopped shallot
• 1/4 cup fresh breadcrumbs
• 2 tablespoons grated Pecorino Romano or aged Asiago cheese
• 1 small head escarole, washed well and shredded (about 2 cups packed)
• Kosher salt
• Freshly ground black pepper

1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the shallot and cook just until tender. Stir in the breadcrumbs and cook for a few minutes until they brown lightly and feel crisp when rubbed between your fingers. Remove to a small bowl and stir in the cheese.

3. Melt the remaining tablespoon of butter. Add the escarole, cover and reduce the heat to low. Stir from time to time until wilted. Season to taste with salt and pepper and, just before serving, mix in the breadcrumb mixture.