Utica Greens
Pickled hot cherry peppers, prosciutto, and Romano Cheese spice up this regional dish from Utica, NY
Equipment
- Oven Safe Skillet (Optional)
Ingredients
- 2 Heads Escarole (Cleaned and Roughly Chopped)
- 1/2 Stick Butter
- 4 Tbsp Olive Oil
- 5 Cloves Garlic (Minced)
- 1/2 Cup White Onion (Chopped)
- 5-8 Pickled Hot Cherry Peppers (Tops and Seeds Removed, Chopped)
- 3 Ounces Prosciutto (Diced)
- 1 Cup Breadcrumbs
- 1/2 Cup Romano Cheese (Grated)
- 1/2 Cup Chicken Broth
- 1/2 Tsp Oregano
- 1/2 Tsp Black Pepper (To Taste)
Instructions
- Cut the bottoms off the Escarole heads, separate leaves, then wash very thoroughly. Next, roughly chop the Escarole.
- Bring salted water to a boil in a large stock pot. Add the escarole to the boiling water and boil for 2 minutes. Carefully remove the blanched greens from the water and set aside.
- In a large mixing bowl, mix together the Grated Cheese, Breadcrumbs, Oregano, and Black Pepper. Move 1/4 cup of the cheese and breadcrumb mixture to a small bowl and reserve for use as a topping later in the recipe.
- In a large oven safe pan, add the olive oil and melt the butter. Add in the Onion and Garlic, then sauté for 2 minutes or until fragrant. Next, add the blanched Escarole and Chicken Broth. Stir to combine. Now add the chopped Cherry Peppers, Prosciutto, and cheese/breadcrumb mixture. Stir to combine.
- If using an oven safe pan, top the mixture with the reserved breadcrumb mixture and broil for 5 minutes, or until the topping is golden brown. If you do not have an oven safe sauté pan: move the mixture to a 9x9 baking dish, top with reserved breadcrumbs, then broil.
- Serve Warm.