Chanatry's Utica Greens

This delicious, authentic Utica greens recipe combines prosciutto, hot peppers and Pecorino- Romano cheese in a flavorful sauce with cooked escarole.

Course Upstate New York Food and Recipes

Cuisine Upstate New York

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 198kcal

Author Jennifer Morrisey

Equipment

Ingredients

1 large or 2 small heads of escarole
4 thin slices of Prosciutto chopped
1 or 2 cloves or garlic chopped
2 tablespoons olive oil
2 Italian long hot Italian Peppers seeded and julienned
1/2 cup bread crumbs
1/4 cup pecorino romano grated cheese
1 cup chicken broth
salt and pepper to taste

Instructions

Clean and rinse escarole twice; chop into large pieces.
Boil escarole for 5-6 minutes, or until tender and wilted.
In a saute pan heat olive oil over medium heat, add chopped garlic and prosciutto, and render for 2-3 minutes, being careful not to burn garlic.
Add pepper to the saute pan and cook for another minute or so. Add the escarole, and chicken broth. Stir to combine.
Gradually add the breadcrumbs and grated cheese, tossing gently until blended.
Taste, and add salt and pepper accordingly.
Place in a casserole dish, sprinkle additional breadcrumbs on the top of the greens, and place under broiler for 3-4 minutes.

Video

Notes

Escarole is usually very sandy and gritty, and should be washed thoroughly and carefully. If you want to skip washing and cutting Wegmans sells cleaned and cut escarole in a 15-ounce bag, which is the perfect amount for this recipe.

Properly stored, cooked green beans will last for 3 to 5 days in the refrigerator. To further extend the shelf life of cooked greens, freeze them; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.

Nutrition