Utica Greens
Utica Greens, a beloved dish from the heart of Central New York made with fresh, leafy escarole, savory veggies, hot cherry peppers, slices of prosciutto, and Parmesan cheese, with a comforting bread crumb topping!
Servings: 4 servings
Ingredients
- ½ cup plain breadcrumbs (not Panko style)
- ½ cup freshly grated Pecorino-Romano or Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 4 Tablespoons olive oil divided
- 1 head escarole or swiss chard
- ½ medium yellow onion chopped
- 2 ounces prosciutto or pancetta diced (about 4 slices)
- ¼ cup hot pickled cherry peppers tops and seeds removed, then chopped (about 4 to 6 peppers)
- 3 cloves garlic minced
Instructions
- In a medium bowl, combine breadcrumbs, cheese, oregano, salt, and pepper. Drizzle with 2 tablespoons of the olive oil, mixing until the breadcrumb mixture is evenly moistened and resembles wet sand. Set aside.½ cup plain breadcrumbs, ½ cup freshly grated Pecorino-Romano or Parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried oregano, 4 Tablespoons olive oil
- Thoroughly wash the escarole to remove any grit. Add the entire head of escarole to a large pot of boiling water to blanch for 1-2 minutes until bright green. This helps reduce some of the bitterness.1 head escarole
- Transfer the escarole to a colander and rinse well under cold water to stop the cooking process. Drain well. Chop the escarole into 2-inch pieces and set aside.
- Heat the broiler. Heat the remaining 2 tablespoons of olive oil in an oven-safe pan over medium-high heat. Add the onion, prosciutto, peppers, and garlic. Sauté for 4 to 5 minutes until the onions have softened and the prosciutto is crispy.½ medium yellow onion, 2 ounces prosciutto or pancetta, ¼ cup hot pickled cherry peppers, 3 cloves garlic
- Add the chopped greens and half of the breadcrumb mixture, stirring until everything is evenly combined and cook over medium heat for 2 to 3 minutes, stirring frequently. Remove from the heat and sprinkle the remaining breadcrumb mixture on top of the greens.
- Broil for 2-3 minutes until toasted on top.
Notes
Storage
- Store: Once the Utica Greens have cooled to room temperature, place them in a sealed container in the refrigerator. They should be consumed within 3–4 days of being freshly made. The sooner you eat them, the better they'll taste, as the flavors continue to meld together even after cooking.
- Reheat: Put the dish in the microwave and sprinkle a few drops of water over the greens to keep them moist. Cover them loosely, then reheat until warm. You can also use an oven, simply reheat at 350°F until they're heated through. You may want to add a fresh sprinkle of breadcrumbs to revive the crunchiness of the topping before serving.
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