Utica Greens

• Meat

  • 1/2 cup Prosciutto

• Produce

  • 1 head Escarole
  • 3 cloves Garlic
  • 1/2 cup Onion

• Baking & Spices

  • 5 Pickled cherry peppers, hot
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1/3 cup Bread crumbs

• Dairy

  • 1/4 cup Romano cheese, grated

• Liquids

  • 1/2 cup Water

Found on upstateramblings.com

Description

Ingredients

• 1 head escarole
• 3 T olive oil
• ½ c. prosciutto, diced
• ½ c. onion, chopped
• 3 cloves garlic, minced
• 5 hot pickled cherry peppers, chopped
• ½ c. water
• salt and pepper to taste
• ⅓ c. bread crumbs
• ¼ c. Romano cheese, grated

Directions

• 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.