Utica Greens
This famous upstate NY side dish features tender escarole greens paired with salty prosciutto, pickled hot cherry peppers and a cheesy breadcrumb topping.
Servings: 4 servings
Ingredients
- 1 head escarole
- 2 tablespoons divided
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 2 ounces prosciutto chopped
- 1/4 cup pickled hot peppers
- 1/2 cup breadcrumbs gluten-free if preferred
- 1/3 cup grated pecorino romano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
Instructions
- Bring a large pot of salted water to a boil. Slice the escarole in half lengthwise, rinse off any dirt and debris until running water then submerge in the boiling water. Blanch for 2 minutes, remove with tongs and transfer to an ice bath for a few minutes to stop the cooking. Drain then roughly chop.
- Combine 1 the breadcrumbs, cheese, salt, pepper and oregano in a small bowl. Add 1 tablespoon of olive oil and mix together until it's the texture of coarse meal.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Once hot, add the onions, peppers and prosciutto. Cook for 4-5 minutes until the onions are softened and the prosciutto is starting to get crispy. Add the garlic and cook for 1 minute.
- Add the escarole and 1/3 of the breadcrumb mixture to the skillet. Mix together and cook for another 1-2 minutes.
- Turn off the heat, top the skillet with the remaining breadcrumb mixture and broil for 2-3 minutes until golden and crispy.
- Serve warm with additional cheese and pickled hot peppers if desired.
Nutrition
Serving: 1SERVING | Calories: 126kcal | Carbohydrates: 14g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 969mg | Fiber: 2g | Sugar: 2g