Utica Greens
A beloved classic from Utica, NY! Tender escarole is sautéed with salty prosciutto, spicy cherry peppers, and garlic, then baked with a crispy breadcrumb and sharp Romano cheese topping. A perfect appetizer or side dish.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Escarole
- b.Cut the core from the bottom of the escarole heads.
- c.Separate the leaves and wash them thoroughly in a large basin of cold water to remove all grit. This may take 2-3 changes of water.
- d.Drain the leaves well and roughly chop them into 2-inch pieces.
- 2
Step 2
- a.Sauté Prosciutto and Aromatics
- b.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- c.Add the diced prosciutto and cook, stirring occasionally, until it renders its fat and becomes crispy, about 5-6 minutes.
- d.Add the sliced garlic and chopped cherry peppers to the pot. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
- 3
Step 3
- a.Wilt Greens and Simmer
- b.Add the chopped escarole to the pot in 2-3 large batches, tossing with tongs after each addition until it begins to wilt.
- c.Once all the escarole has been added and has wilted down, pour in the chicken broth and cherry pepper brine.
- d.Season with black pepper and kosher salt. Stir to combine.
- e.Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 10-15 minutes until the greens are tender.
- 4
Step 4
- a.Assemble and Broil
- b.Preheat your oven's broiler to high, with a rack positioned about 6 inches from the heating element.
- c.Using a slotted spoon, transfer the cooked greens to a 9x9 inch baking dish or a large oven-safe skillet.
- d.In a small bowl, combine the breadcrumbs and grated Pecorino Romano cheese.
- e.Sprinkle the breadcrumb mixture evenly over the top of the greens.
- f.Place the dish under the broiler for 2-4 minutes. Watch it constantly, as it can burn very quickly. Broil until the topping is golden brown and crisp.
- 5
Step 5
- a.Rest and Serve
- b.Carefully remove the dish from the oven using oven mitts.
- c.Let the Utica Greens rest for 5 minutes before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash escarole meticulously leaf by leaf to remove all grit. Nothing ruins this dish faster than sandy greens.
- 2Work in batches when wilting the escarole to avoid overcrowding the pan and steaming the greens instead of sautéing them.
- 3Adjust the spice level by using more or fewer cherry peppers and their brine. For a milder version, use sweet cherry peppers.
- 4For a vegetarian version, simply omit the prosciutto and use vegetable broth. The dish will still be delicious.
- 5Watch the broiler like a hawk! The breadcrumb topping can go from perfectly golden to burnt in under a minute.
Adapt it for your goals.
Vegetarian
Omit the prosciutto and use vegetable broth instead of chicken broth. To add substance, stir in a can of drained and rinsed cannellini beans along with the broth.
Different CheeseDifferent Cheese
If you don't have Pecorino Romano, freshly grated Parmesan or Asiago cheese are excellent substitutes.
Add SausageAdd Sausage
For a heartier, main-course version, brown 1/2 pound of crumbled hot or sweet Italian sausage and add it to the greens.
Gluten FreeGluten-Free
Use your favorite brand of gluten-free Italian-style breadcrumbs for the topping.
Why this is on our healthy list.
Rich in Vitamins
Escarole is an excellent source of Vitamin K, which is crucial for bone health and blood clotting, and Vitamin A, which supports healthy vision and immune function.
High in Dietary Fiber
The escarole provides a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Source of Healthy Fats
Extra virgin olive oil contributes monounsaturated fats, which are known to be heart-healthy and possess anti-inflammatory properties that benefit overall health.
Frequently asked questions
Utica Greens are a classic Italian-American appetizer and side dish originating from Utica, New York. The dish features sautéed escarole with prosciutto, garlic, and hot cherry peppers, all topped with a crispy layer of breadcrumbs and Pecorino Romano cheese.