Utica Greens Recipes

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 (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:

• Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
• Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
• When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
• Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
• Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
• Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

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.

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.