Utica Greens
A traditional Italian-American that originates from Utica in Upstate New York, featuring escarole, prosciutto, pickled hot peppers, and garlic.
Servings 4
Ingredients
- 1 bag escarole chopped, fresh (15 ounces)
- 4 tablespoons butter unsalted
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1/2 cup onion chopped
- 1/4 cup hot pickled cherry peppers chopped
- 1/2 cup prosciutto diced
- 1 cup fresh breadcrumbs
- 1/2 cup Pecorino-Romano cheese freshly grated
- 1/4 to 1/2 cup chicken stock
- 1/2 teaspoons oregano
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon sea salt
Instructions
- Bring a 5-quart stock pot filled with 1 tablespoon sea-salted water to a boil. Add escarole and cook until tender (about 1-2 minutes).
- Reserve about 2 tablespoons each of breadcrumbs and cheese for topping. Mix remaining breadcrumbs with cheese, oregano, and pepper.
- In a large ovenproof saute pan, heat butter and olive oil over medium heat. Add garlic and onion, and cook until fragrant, about 1 to 2 minutes. Add cooked greens and chicken stock to the pan and stir to combine. Mix in chopped peppers, prosciutto, breadcrumbs/cheese mixture.
- Top with reserved breadcrumbs and cheese.
- Heat oven to broil.
- Place casserole under broiler for 4 to 6 minutes until brown, checking frequently.