Utica Greens (Escarole)

Name: Utica Greens (Escarole)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 large escarole (or 2 small heads); 4 slices prosciutto, thin slices, chopped; 1 -2 garlic clove, chopped; 2 tablespoons olive oil; 2 long italian hot peppers, seeded & julienned; 1/2 cup breadcrumbs; 1/4 cup pecorino romano cheese, grated; 1 cup chicken broth; salt and pepper, to taste (at the very end)

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : origamifreak

vegetable less 30 mins

Ingredients

Remove All · Remove Spices · Remove Staples

1 large escarole (or 2 small heads)4 slices prosciutto, thin slices, chopped1 -2 garlic clove, chopped2 tablespoons olive oil2 long italian hot peppers, seeded & julienned1/2 cup breadcrumbs1/4 cup pecorino romano cheese, grated1 cup chicken brothsalt and pepper, to taste (at the very end)

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Instructions

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Step 1

Clean and rinse escarole twice; chop in large pieces.

Step 2

Boil down for 5 or 6 minutes so it’s tender and wilted.

Step 3

Place olive oil in a saute pan and heat.

Step 4

Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.

Step 5

Add seeded peppers and cook another minute or so.

Step 6

Add the escarole and all the other ingredients in the pan.

Step 7

Gradually add the bread crumbs and grated cheese, tossing gently until blended.

Step 8

Taste for final salt and pepper seasoning.

Step 9

Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.

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