Utica Greens
Makes 4 to 6 servings
Some of the most beloved Italian American dishes have come from the long-established community in Utica, New York (see, for example, Utica Riggies, page 101). These days you’ll find Utica greens eaten all over central New York, from Albany to Syracuse. A love of wild greens, especially dandelion, came to this country with our forebears, who, like so many Mediterranean populations, were used to growing, picking, and eating them for both thriftiness and health. This recipe for escarole is so chock-full of contrasting flavors and textures that it can stand on its own as lighter main course or an appetizer, as well as a side dish. The escarole can be swapped with dandelion greens, spinach, chard, kale, or any combination of them.
INGREDIENTS
- 1½ heads escarole (about 1½ pounds/680 g), washed
- 4 tablespoons (60 ml) extra virgin olive oil, plus more for serving
- 1 small onion, chopped
- 4 ounces (115 g) thinly sliced prosciutto, cut into strips
- 3 garlic cloves, thinly sliced
- 3 pickled cherry peppers, sliced
- ½ cup (50 g) grated Romano cheese
- ½ cup (50 g) dried breadcrumbs
DIRECTIONS
- Bring a large pot of salted water to a rolling boil. Meanwhile, cut the whole head of escarole into quarters and cut the half head in half again. Remove the cores and any bruised outer leaves, then cut crosswise into 2-inch (5 cm) pieces.
- Add the escarole to the boiling water and blanch for 2 minutes; drain.
- Heat a large broiler-safe skillet over medium-high heat and swirl in 2 tablespoons of the olive oil. Add the onions and prosciutto and cook, stirring, until caramelized, 8 to 10 minutes; add the garlic in the final 2 minutes. Add the peppers and drained greens, stir well, and cook until the flavors have blended and the greens are wilted, 6 to 7 minutes. Remove from the heat.
- Preheat the broiler to high. Combine the cheese and breadcrumbs in a small bowl and sprinkle evenly over the greens. Drizzle with the remaining 2 tablespoons olive oil. Broil until golden and bubbly, about 5 minutes. Serve immediately, with a final drizzle of olive oil.
PANTRY
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