In a large pot fill 1/3 with water, bring to boil. Cut off the bottoms of escarole, wash several times to remove all sand and dirt. Cut into large bite size pieces. Add escarole to pot. Boil for 10 mins or till tender. Drain most of the water leaving a little still in the pot with escarole set aside. Preheat oven to 400°F.

Drizzle olive oil in a large cooking pan on med-high, and add onion. Add garlic and cherry peppers after a minute turn heat down to medium. Stir.

Add the escarole and remaining liquid. Add salt and pepper. Stir in half the bread crumbs and half of the parmesan cheese.

Place half of the mixture into a casserole dish, then layer the provolone cheese. Layer on the rest of the escarole.

Combine the remaining Parmesan cheese and breadcrumbs. Sprinkle on mixture. Drizzle with olive oil. Place lid on casserole dish or cover with foil. Bake in oven for 30 minutes or till golden brown and bubbling.