Utica Greens
Utica Greens hail from New York state and are an incredibly easy Italian American side dish. Packed with flavor and cheesy, even the veggie haters in your life will love this.
Ingredients
- 2 heads escarole
- 1½ cups breadcrumbs
- ½ cup olive oil
- ¾ cup Parmigiano-Reggiano
- 1 tbsp olive oil
- 6 - 8 slices prosciutto cut into 1 inch pieces
- 8 cloves garlic mined
- 8 cherry peppers minced
- salt and pepper to taste
- ½ cup Parmigiano-Reggiano
Recipe Instructions
- In a bowl, combine the breadcrumbs, olive oil, and Parmigiano-Reggiano. Season with a little salt and pepper and mix. Set aside.
- Cut off the ends of the escarole and discard. Roughly chop into large bite-sized pieces. Thoroughly wash.
- Bring a pot of water to a boil and add the escarole. Blanch for 1 -2 minutes and then transfer to an ice bath. Once cool, wring out water and set greens aside.
- Set oven to broil. In a large cast iron skillet over medium heat, add olive oil. Once hot, add the garlic, cherry peppers, and prosciutto. Cook until fragrant, about 3 - 4 minutes, stirring frequently.
- Next, add in the blanched escarole, stirring to combine. Season with salt and pepper to taste. Cook for 2 minutes.
- Then, add in half of your breadcrumb mixture and cook for 1 - 2 minutes. Stir frequently to prevent burning.
- Next, top with the remaining breadcrumb mixture and Parmigiano-Reggiano. Transfer to your oven and broil for a few minutes, or until slightly browned. Serve and enjoy.
Nutrition
Calories: 332kcalCarbohydrates: 21gProtein: 11gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 15mgSodium: 723mgPotassium: 431mgFiber: 5gSugar: 2gVitamin A: 2562IUVitamin C: 8mgCalcium: 286mgIron: 2mg
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