Utica Greens

11 ingredients
7 steps

Ingredients

  • 1 packet escarole, chopped, fresh (15 ounces)
  • 4 tablespoons butter, unsalted
  • 5 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup sliced, hot pickled peppers (Hungarian or banana peppers), chopped
  • 1/3 pint prosciutto, chopped
  • 1 cup fresh breadcrumbs
  • 1/2 cup Pecorino-Romano cheese, freshly grated
  • 1 1/2 teaspoons oregano
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon sea salt

Directions

  1. 1
    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.
  2. 2
    Reserve about 2 tablespoons each of breadcrumbs and cheese for topping.
  3. 3
    Mix remaining breadcrumbs with cheese, oregano and pepper.
  4. 4
    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.
  5. 5
    Top with remaining breadcrumbs and cheese.
  6. 6
    Heat oven to broil.
  7. 7
    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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