1 head escarole
1 1/2 c. bread crumbs
2 handfuls of grated Parmesan cheese
1 handful chopped parsley
1 clove garlic, minced very fine
1/3 c. oil
1 c. fontina or American cheese, chopped
String to wrap around escarole

Wash the whole head of escarole very well. Remove the bad leaves. Mix crumbs, grated cheese, fontina cheese, parsley, garlic together. Stuff this mixture between the leaves. Pour the oil over the top of escarole. Salt and pepper to taste.

Place in a pot with one inch of water (depending on the size of escarole, you can lay on its side in pan and tie with the string.) Cover to steam and poach about 30 minutes, checking the water level from time to time. To serve, cut lengthwise after string has been removed.