Community Pick
Utica Greens (Escarole)
photo by Anthony B.
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
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)
directions
- 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.
Reviews
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Excellent greens. Easy to follow recipe. Sometimes I use hard salami instead of prosciutto. I've had these made with romaine instead of escarole, and always plan on buying that if my store doesn't have any escarole, but it hasn't happened yet. I'm used to a drier greens, so I cut the broth in half, but pretty much follow every other suggestion. Thanks for sharing this local specialty!
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2 tidbits that are left out....after escarole is cooked drain and press all liquid out...toss with olive oil and garlic and refrigerate overnight...gives a great garlic flavor. Also with the breadcrumbs/cheese, mix the breadcrumbs and cheese together and add a bit of olive oil to soften (called oreganto mix). Then add this to greens, dont have to broil. Makes a difference...
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Yummy, growing us in South Utica and now living in Yorkville I know how delish Utica's greens are. <br/>I lost my recipe and was searching frantically for another. I made mine like yours except I didn't boil them. I have found that by skipping that step it saves a lot of time, and they taste just as good. Thanks origamifreak for the recipe your a lifesaver LOL!
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Tweaks
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Excellent greens. Easy to follow recipe. Sometimes I use hard salami instead of prosciutto. I've had these made with romaine instead of escarole, and always plan on buying that if my store doesn't have any escarole, but it hasn't happened yet. I'm used to a drier greens, so I cut the broth in half, but pretty much follow every other suggestion. Thanks for sharing this local specialty!
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Loved these tasty greens! I didn't boil the escarole first and used lean bacon instead of prosciutto, otherwise made as directed. The greens had a very nice texture, not mushy but not too crispy either, and the cheese/breadcrumb topping was the perfect addition. Being from Texas I can't say whether these are the authentic Utica greens that many of the reviewers talk about, but I do know we loved them! Thanks for sharing the recipe!
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Loved the recipe even though I made a few adjustments. I didn't have escarole but went out to the garden and picked collard greens and mustard greens chopped them up with a spicy leafy lettuce and they were great. Also substituted bacon for the prosciutto since sometimes that's what restaurants in the area use. VERY GOOD!!
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Living in/near the Utica area all my life I've enjoyed everyone else's greens. ....restaurants and friends'.......all the time wishing I could make my own that were as delicious. Now I can!! My son loves greens and chicken riggies....as do I...so I made these greens and the Utica Chicken Riggies Recipe #358768 for him on Valentine's Day. We both thoroughly enjoyed our V-Day meal!! Everyone's greens are different.....some use bread crumbs and some don't.......some use spinach instead of escarole but they are all usually delicious. This recipe is comparable to some of the best I've had in the Utica area restaurants. Thanks for a great recipe!
RECIPE SUBMITTED BY
origamifreak
United States