Name: Utica Greens recipe
Ingredients: 2 pounds Escarole: This is the heart and soul of Utica Greens. Escarole, with its slightly bitter and sturdy leaves, holds up beautifully during cooking and provides the characteristic texture. Look for fresh, vibrant green escarole heads, avoiding any that are wilted or yellowing.; 1/2 cup Olive Oil, Extra Virgin: High-quality extra virgin olive oil is essential for flavor and richness. It’s used to sauté the garlic, wilt the greens, and bring all the elements together.; 6-8 cloves Garlic, minced: Garlic is a cornerstone of Italian-American cuisine and is crucial for infusing Utica Greens with its pungent and savory aroma. Use fresh garlic for the best flavor, and adjust the amount to your preference.; 1/2 cup Hot Cherry Peppers, jarred, drained and chopped (plus more to taste): The fiery kick of hot cherry peppers is what gives Utica Greens their signature spicy edge. Use jarred hot cherry peppers packed in oil or vinegar. Drain them well and chop them roughly. Adjust the amount to your spice tolerance – start with 1/2 cup and add more if you like it extra spicy. For a milder version, consider using a mix of hot and sweet cherry peppers.; 4 ounces Prosciutto, diced (optional, but highly recommended): Prosciutto adds a salty, savory depth and richness that elevates Utica Greens to another level. Look for good quality prosciutto and dice it into small pieces. For a vegetarian version, you can omit the prosciutto or explore vegetarian alternatives like smoked paprika or sun-dried tomatoes for umami depth.; 1 cup Chicken Broth (or Vegetable Broth for vegetarian version): Broth provides moisture and helps to wilt the escarole while adding another layer of flavor. Chicken broth is traditional, but vegetable broth works perfectly for a vegetarian option. Low-sodium broth is recommended to control the overall saltiness.; 1 cup Breadcrumbs, Italian seasoned: Breadcrumbs add a delightful textural contrast and a comforting, slightly toasted flavor. Italian seasoned breadcrumbs are readily available and provide a convenient way to add extra flavor. You can also use plain breadcrumbs and season them yourself with dried oregano, basil, and garlic powder.; 1/2 cup Grated Parmesan Cheese (plus more for serving, optional): Parmesan cheese adds a salty, nutty, and umami-richness that complements the other flavors beautifully. Freshly grated parmesan is always preferred over pre-grated for better flavor and melting. For a vegan version, nutritional yeast or vegan parmesan alternatives can be used.; Salt and freshly ground Black Pepper to taste: Seasoning is crucial! Salt and pepper enhance all the flavors and balance the dish. Taste and adjust seasoning throughout the cooking process.; Sweet Italian Sausage, cooked and crumbled: For a heartier, more protein-rich version, add cooked and crumbled sweet Italian sausage. Brown the sausage separately and add it to the greens during the simmering stage.; Cannellini Beans, drained and rinsed: Cannellini beans add creaminess, protein, and fiber. Add them along with the chicken broth or vegetable broth.; Potatoes, diced and roasted or boiled: Diced potatoes can be added for extra heartiness and texture. Roast or boil them until tender before adding them to the greens.; Fontina Cheese, shredded: For an even richer and cheesier version, add shredded fontina cheese along with or instead of parmesan. Fontina melts beautifully and has a wonderful nutty flavor.

Ingredients

Scale

- 2 pounds Escarole: This is the heart and soul of Utica Greens. Escarole, with its slightly bitter and sturdy leaves, holds up beautifully during cooking and provides the characteristic texture. Look for fresh, vibrant green escarole heads, avoiding any that are wilted or yellowing.

- 1/2 cup Olive Oil, Extra Virgin: High-quality extra virgin olive oil is essential for flavor and richness. It’s used to sauté the garlic, wilt the greens, and bring all the elements together.

- 6–8 cloves Garlic, minced: Garlic is a cornerstone of Italian-American cuisine and is crucial for infusing Utica Greens with its pungent and savory aroma. Use fresh garlic for the best flavor, and adjust the amount to your preference.

- 1/2 cup Hot Cherry Peppers, jarred, drained and chopped (plus more to taste): The fiery kick of hot cherry peppers is what gives Utica Greens their signature spicy edge. Use jarred hot cherry peppers packed in oil or vinegar. Drain them well and chop them roughly. Adjust the amount to your spice tolerance – start with 1/2 cup and add more if you like it extra spicy. For a milder version, consider using a mix of hot and sweet cherry peppers.

- 4 ounces Prosciutto, diced (optional, but highly recommended): Prosciutto adds a salty, savory depth and richness that elevates Utica Greens to another level. Look for good quality prosciutto and dice it into small pieces. For a vegetarian version, you can omit the prosciutto or explore vegetarian alternatives like smoked paprika or sun-dried tomatoes for umami depth.

- 1 cup Chicken Broth (or Vegetable Broth for vegetarian version): Broth provides moisture and helps to wilt the escarole while adding another layer of flavor. Chicken broth is traditional, but vegetable broth works perfectly for a vegetarian option. Low-sodium broth is recommended to control the overall saltiness.

- 1 cup Breadcrumbs, Italian seasoned: Breadcrumbs add a delightful textural contrast and a comforting, slightly toasted flavor. Italian seasoned breadcrumbs are readily available and provide a convenient way to add extra flavor. You can also use plain breadcrumbs and season them yourself with dried oregano, basil, and garlic powder.

- 1/2 cup Grated Parmesan Cheese (plus more for serving, optional): Parmesan cheese adds a salty, nutty, and umami-richness that complements the other flavors beautifully. Freshly grated parmesan is always preferred over pre-grated for better flavor and melting. For a vegan version, nutritional yeast or vegan parmesan alternatives can be used.

- Salt and freshly ground Black Pepper to taste: Seasoning is crucial! Salt and pepper enhance all the flavors and balance the dish. Taste and adjust seasoning throughout the cooking process.

Optional Additions (for variations):

- Sweet Italian Sausage, cooked and crumbled: For a heartier, more protein-rich version, add cooked and crumbled sweet Italian sausage. Brown the sausage separately and add it to the greens during the simmering stage.

- Cannellini Beans, drained and rinsed: Cannellini beans add creaminess, protein, and fiber. Add them along with the chicken broth or vegetable broth.

- Potatoes, diced and roasted or boiled: Diced potatoes can be added for extra heartiness and texture. Roast or boil them until tender before adding them to the greens.

- Fontina Cheese, shredded: For an even richer and cheesier version, add shredded fontina cheese along with or instead of parmesan. Fontina melts beautifully and has a wonderful nutty flavor.

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Instructions

Step 1: Prepare the Escarole – Washing and Chopping

1. Wash the Escarole Thoroughly: Escarole can be sandy, so it’s crucial to wash it thoroughly. Fill a large bowl or clean sink with cold water. Submerge the escarole leaves and swish them around to remove any dirt or grit. Lift the leaves out of the water and repeat the process with fresh water until no more dirt or sand is visible at the bottom of the bowl or sink.

1. Chop the Escarole: Once washed, roughly chop the escarole leaves into bite-sized pieces. You can remove the tough core of the escarole if desired, but the tender inner leaves can be included.

Step 2: Sauté Garlic and Prosciutto (Optional) – Building Flavor Base

1. Heat Olive Oil in a Large Pot or Dutch Oven: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

1. Add Garlic and Sauté: Add the minced garlic to the hot olive oil and sauté for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.

1. Add Prosciutto (Optional): If using prosciutto, add the diced prosciutto to the pot and cook for 2-3 minutes, or until it is slightly crispy and has rendered some of its fat. This step infuses the olive oil with the savory flavor of prosciutto.

Step 3: Wilt the Escarole – Tenderizing and Flavoring

1. Add Escarole to the Pot (in batches): Add the chopped escarole to the pot in batches. It will seem like a lot of greens at first, but they will wilt down significantly as they cook.

1. Cook and Stir: Cook the escarole, stirring frequently, until it begins to wilt and reduce in volume. This may take 5-7 minutes.

1. Add Hot Cherry Peppers: Once the escarole has wilted down considerably, add the chopped hot cherry peppers to the pot. Stir to combine them evenly throughout the greens.

1. Pour in Broth: Pour in the chicken broth (or vegetable broth). Bring the mixture to a simmer.

Step 4: Simmer and Develop Flavors – Infusing and Tenderizing

1. Reduce Heat and Simmer: Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. Simmering allows the escarole to become very tender and for all the flavors to meld together beautifully. The longer you simmer, the more tender the greens will become and the richer the flavor will be.

1. Stir Occasionally: Stir the greens occasionally during simmering to prevent sticking and ensure even cooking.

1. Season with Salt and Pepper: After simmering for about 30 minutes, season the Utica Greens with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and 1/2 teaspoon of black pepper, and adjust to your preference. Remember that prosciutto and parmesan cheese are both salty, so taste before adding too much salt.

Step 5: Add Breadcrumbs and Parmesan – Finishing Touches

1. Stir in Breadcrumbs and Parmesan Cheese: Stir in the Italian seasoned breadcrumbs and grated parmesan cheese into the Utica Greens. Mix well to combine. The breadcrumbs will absorb some of the liquid and create a slightly thicker consistency, while the parmesan cheese will melt and add richness and flavor.

1. Cook for Another 5-10 Minutes: Cook for another 5-10 minutes, stirring occasionally, until the breadcrumbs are softened and the cheese is melted and incorporated.

1. Taste and Adjust Seasoning: Taste the Utica Greens one last time and adjust seasoning with salt, pepper, or more hot cherry peppers if needed.

Step 6: Serve and Enjoy – A Taste of Utica

1. Serve Hot: Serve Utica Greens hot as a side dish or a hearty vegetarian main course.

1. Garnish (Optional): Garnish with extra grated parmesan cheese, a drizzle of olive oil, or a sprinkle of fresh parsley, if desired.

1. Enjoy the Authentic Flavors: Savor the complex flavors of bitter escarole, spicy cherry peppers, savory prosciutto, and comforting breadcrumbs.

Nutrition

Serving Size: one normal portion
Calories: 250-350 calories