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Serves
4 (side dish); 2 main
Author Notes
This is so good, I dream about making it next. It is named for the region of upstate New York, where it can be ordered pretty much everywhere. I had never heard of it until a friend visited and asked me to make it. I searched for recipes, since his only description was that it had escarole and it was really good. I was further able to determine it had no beans, then he remembered the name "Utica Greens." I found this recipe from feelingfoodish.com and made some adaptations - namely pickled hot peppers (homemade banana peppers or Hungarian if you have them) instead of the red cherry peppers, homemade breadcrumbs that haven't been seasoned, and packaged chopped escarole, and I reduced the cooking time recommended. I've eliminated the chicken broth from the recipe, because I found I didn't need it with the fresh breadcrumbs and the type of escarole (from Wegmans). —Marnie Mead
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Ingredients
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1 packet
escarole, chopped, fresh (15 ounces)
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4 tablespoons
butter, unsalted
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5 tablespoons
extra-virgin olive oil
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3
cloves garlic, minced
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1/4 cup
sliced, hot pickled peppers (Hungarian or banana peppers), chopped
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1/3 pint
prosciutto, chopped
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1 cup
fresh breadcrumbs
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1/2 cup
Pecorino-Romano cheese, freshly grated
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1 1/2 teaspoons
oregano
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1/2 teaspoon
freshly ground pepper
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1 tablespoon
sea salt
Directions
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Bring 5-quart stock pot filled with 1 tablespoon sea-salted water to a boil. Add escarole and cook until tender (about 1-2 minutes if using Wegmans chopped escarole; about 5 minutes if yours is tougher). Drain.
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Reserve about 2 tablespoons each of breadcrumbs and cheese for topping.
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Mix remaining breadcrumbs with cheese, oregano and pepper.
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In a large ovenproof saute pan, heat butter and olive oil over medium heat. Add garlic and cook until fragrant, about 1 to 2 minutes. Add cooked greens to pan and stir to combine. Mix in chopped peppers, prosciutto, breadcrumbs/cheese mixture.
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Top with remaining breadcrumbs and cheese.
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Heat oven to broil.
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Place casserole under broiler for 4 to 6 minutes until brown, checking frequently. Remove from oven and allow to rest about 15 minutes before serving.
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