Utica Greens Recipes

UTICA GREENS (ESCAROLE)

Steps:

• Clean and rinse escarole twice; chop in large pieces.
• Boil down for 5 or 6 minutes so it's tender and wilted.
• Place olive oil in a saute pan and heat.
• Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
• Add seeded peppers and cook another minute or so.
• Add the escarole and all the other ingredients in the pan.
• Gradually add the bread crumbs and grated cheese, tossing gently until blended.
• Taste for final salt and pepper seasoning.
• Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.

UTICA GREENS

Steps:

• Rinse the escarole and chop into small pieces.
• Bring salted water to a boil and blanch the escarole for 2 minutes. Drain in a colander and run under cold water.
• Heat the olive oil in a frying pan. Add the proscuitto and onion and cook for about 5 minutes.
• Add the garlic and cook for another minute.
• Add the drained escarole, cherry peppers and water. Stir it all together and add a little salt and pepper if desired.
• Cook until the escarole is wilted, about 7-8 minutes.
• Sprinkle the top with bread crumbs and cheese, and stick under the broiler for 2 minutes to brown the top.

BEST UTICA GREENS RECIPE

Steps:

• Place the chopped prosciutto and 3 tablespoons of olive oil in a pan over medium-high heat. Cook until the prosciutto is crispy, and then take out of the pan to use later.
• Add the sliced garlic cloves and chopped onion to the pan. Season with 1 teaspoon of salt and pepper. Cook until the onions are translucent, approximately 2 minutes.
• Add the chopped escarole, lemon juice, chopped cherry peppers, 1 of teaspoon salt, and 1 teaspoon of pepper to the pan. Mix, and cook for 2 minutes. Top with the crispy prosciutto.
• In a bowl, combine the breadcrumbs and Romano cheese. Add to the top of the escarole mixture.
• Place the pan in the oven on broil for 1 minute, or until it browns.
• Serve, and enjoy!

UTICA GREENS

Steps:

• Place onions, peppers, cherry peppers, capicola, and garlic in a bowl and toss with olive oil. In a large saute pan start to cook mixture until onions are soft and capicola is crisp. Add Escarole over the top and allow to wilt down. Mix occasionally untill all of escarole is broken down. Add parmesean cheese and bread crumbs to soak up any liquid and cook for 5 min. Add salt and pepper to taste.