Utica Greens
A bold, savory Italian-American classic from upstate New York, where tender escarole meets crispy prosciutto, hot cherry peppers, and a golden breadcrumb crust. Baked until bubbly and finished with pecorino romano, this dish brings fiery, garlicky comfort to any table — perfect alongside grilled meats or piled high on crusty bread.
For 4 servings
- prep · ~3 min
Prepare and blanch the escarole.
1.Bring a large stockpot of water to a rolling boil and add 1 teaspoon salt.2.Add chopped escarole and blanch for 2 minutes until wilted and bright green.3.Drain thoroughly in a colander and press out excess water with the back of a spoon. Set aside.TIPSqueeze the blanched escarole firmly — too much leftover water will make the final dish soggy. - prep
Preheat the oven to 400°F.
Position a rack in the middle of the oven and heat to 400°F (200°C).
- saute · ~6 min
Crisp the prosciutto and build the flavors.
1.Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat.2.Add chopped prosciutto and cook for 3 to 4 minutes until edges are crisp.3.Add sliced garlic and cook for 30 seconds until fragrant but not browned.4.Stir in cherry pepper rings and cook for 1 minute more.TIPKeep the garlic moving — it burns fast and turns bitter. - mix · ~2 min
Combine the greens with aromatics.
1.Add blanched escarole to the skillet with the prosciutto mixture.2.Drizzle in the remaining 1 tablespoon olive oil.3.Toss well to coat the greens evenly with the pan juices and peppery oil.4.Season with a pinch of salt and freshly ground black pepper. - assemble · ~1 min
Top with breadcrumbs and cheese.
1.Spread the escarole mixture evenly in the skillet or transfer to a baking dish.2.Sprinkle breadcrumbs across the top in an even layer.3.Finish with all of the grated pecorino romano cheese. - bake · ~15 min
Bake until golden and bubbling.
Bake for 12 to 15 minutes, until the breadcrumbs are toasted golden brown and the greens are hot and sizzling around the edges.
TIPFor an extra-crispy top, switch to broil for the final 1 to 2 minutes — watch carefully so it doesn't burn. - serve
Serve hot.
Spoon the Utica Greens onto plates or serve family-style right from the skillet. Enjoy alongside crusty Italian bread or grilled sausage.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the blanched escarole very firmly to remove excess water and prevent a soggy dish.
- 2Use a large oven-safe skillet so you can go from stovetop to oven in one pan.
- 3Slice garlic thinly and evenly to ensure it sizzles without burning in the hot oil.
- 4For a deeper flavor, use hot pickled cherry peppers and include some of their seeds.
- 5Toast the breadcrumbs lightly in a dry pan before topping for extra crunch.
- 6If you don't have pecorino romano, a sharp provolone or parmesan can work in a pinch.
- 7This dish can be made a day ahead and reheated in a 350°F oven until bubbly.
Adapt it for your goals.
Vegetarian
Omit the prosciutto and add 1/4 cup of toasted pine nuts or walnuts for richness and crunch. This keeps the savory depth while making the dish meat-free.
spicySpicy
Add 1-2 finely chopped fresh jalapeños or a pinch of red pepper flakes along with the garlic for an extra layer of heat that complements the cherry peppers.
low carb / ketoLow-carb / keto
Replace the breadcrumbs with an equal amount of crushed pork rinds or almond flour mixed with pecorino. This dramatically reduces carbs while keeping the crunchy topping.
veganVegan
Swap prosciutto for 2 tablespoons of capers and use a vegan parmesan or nutritional yeast in place of pecorino. Omit the cheese or use a plant-based alternative.
gluten freeGluten-free
Substitute plain breadcrumbs with gluten-free panko or crushed rice crackers. All other ingredients are naturally gluten-free.
Why this is on our healthy list.
Rich in Fiber
Escarole is a leafy green that provides dietary fiber, which supports digestive health and helps maintain healthy cholesterol levels.
Good Source of Vitamin A
Escarole is high in beta-carotene, which the body converts into vitamin A, essential for vision and immune function.
Low in Calories
This dish packs bold flavor and volume from greens with relatively few calories, making it a satisfying side or light main.
Contains Probiotics
Pickled cherry peppers introduce beneficial bacteria from fermentation, which can support gut microbiome diversity.
Frequently asked questions
Yes, curly endive, kale, or Swiss chard work, but escarole's slightly bitter, tender texture is traditional and ideal for this dish.
