How to make Utica greens
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 2 large heads escarole
  • 1 quart chicken broth
  • 3 tablespoon unsalted butter
  • 3 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 pickled hot cherry peppers (no need to seed), or other pickled peppers, finely chopped
  • 2 cloves garlic, finely chopped
  • kosher salt and freshly ground black pepper
  • 2 ounce thinly sliced prosciutto, chopped
  • 1/3 cup parmesan
  • 1/2 cup toasted breadcrumbs
Directions
  1. Roughly chop escarole, discarding tough flat bottom.
  2. Toss into the salad spinner; soak and drain twice (escarole can be gritty).
  3. Heap escarole into a big pot.
  4. Set aside ¼ cup chicken broth. Pour the rest of the broth over escarole. Add enough water (about 2 quarts) to barely cover the greens. Bring to a boil; lower heat a little, cover and cook until dark green and tender, about 8 minutes.
  5. Drain. Cool under cold running water.
  6. In a wide skillet, heat butter and oil over medium.
  7. Toss in onions and cook until they begin to soften, about 5 minutes.
  8. Add peppers and cook until soft and fragrant, about 3 minutes.
  9. Scrape in garlic; cook another 30 seconds.
  10. Add greens and reserved ¼ cup broth.
  11. Increase heat; cook, stirring, until greens are hot and sauce thickens a bit, about 4 minutes. Season with salt and pepper.
  12. Stir in prosciutto.
  13. Heap greens into a shallow heatproof casserole.
  14. Sprinkle on cheese, spread breadcrumbs over cheese.
  15. Slide under the broiler just until crisp, about 1 minute.