Utica Greens
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Escarole's broad leaves and mildly bitter edge hold up to a brief blanch, so this dish keeps a leafy bite rather than the long-cooked softness of collards.
Read more
Squeezing the blanched greens hard matters, because any water left behind turns the breadcrumbs into paste. Part of the crumb mixture goes among the leaves to soak up stray juices, and the rest stays on top to brown with the Pecorino. Prosciutto, cheese and vinegar-packed cherry peppers all bring salt and acidity, so extra salt waits until the greens have been tasted.
Ingredients
Instructions
- 1
Remove the tough escarole base and wash carefully between leaves.
Chop onion and garlic; cut prosciutto and peppers small.
- 2
Blanch escarole in boiling water for 2 minutes.
Drain, cool briefly under cold water, squeeze thoroughly and chop roughly.
- 3
Mix breadcrumbs, Pecorino, oregano, pepper and 1 tbsp olive oil.
Preheat the oven broiler.
- 4
Heat remaining oil in a 24 cm metal skillet approved for broiler use, including its handle.
Cook onion, prosciutto and peppers over medium heat for 5 minutes, then garlic for 1 minute.
- 5
Toss in escarole and one-third of the crumb mixture for 2 minutes.
Spread the rest on top and broil about 15 cm from the element for 2 to 3 minutes. Remove as soon as golden.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Utica greens
Running to the Kitchen · Checked: 2026-09-26
- How to make Utica greens
I Love NY / New York Kitchen · Checked: 2026-09-26
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Lasagna Soup
onion, olive oil
White Chicken Chili
onion, olive oil
Pazı Borani (Turkish Swiss Chard with Yogurt)
onion, olive oil