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A beloved classic from Utica, NY! Tender escarole is sautéed with salty prosciutto, spicy cherry peppers, and garlic, then baked with a crispy breadcrumb and sharp Romano cheese topping. A perfect appetizer or side dish.
For 4 servings
Prepare the Escarole
Sauté Prosciutto and Aromatics
Wilt Greens and Simmer
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A beloved classic from Utica, NY! Tender escarole is sautéed with salty prosciutto, spicy cherry peppers, and garlic, then baked with a crispy breadcrumb and sharp Romano cheese topping. A perfect appetizer or side dish.
This italian_american recipe takes 40 minutes to prepare and yields 4 servings. At 285.82 calories per serving with 13.06g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish.
Assemble and Broil
Rest and Serve
Omit the prosciutto and use vegetable broth instead of chicken broth. To add substance, stir in a can of drained and rinsed cannellini beans along with the broth.
If you don't have Pecorino Romano, freshly grated Parmesan or Asiago cheese are excellent substitutes.
For a heartier, main-course version, brown 1/2 pound of crumbled hot or sweet Italian sausage and add it to the greens.
Use your favorite brand of gluten-free Italian-style breadcrumbs for the topping.
Escarole is an excellent source of Vitamin K, which is crucial for bone health and blood clotting, and Vitamin A, which supports healthy vision and immune function.
The escarole provides a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Extra virgin olive oil contributes monounsaturated fats, which are known to be heart-healthy and possess anti-inflammatory properties that benefit overall health.
Utica Greens are a classic Italian-American appetizer and side dish originating from Utica, New York. The dish features sautéed escarole with prosciutto, garlic, and hot cherry peppers, all topped with a crispy layer of breadcrumbs and Pecorino Romano cheese.
Absolutely. To make it vegetarian, omit the prosciutto and use vegetable broth. For extra protein and texture, you can add a can of drained and rinsed cannellini beans when you add the broth.
Escarole can have a natural bitterness. To reduce it, you can blanch the chopped leaves in boiling salted water for 1-2 minutes, then immediately transfer them to an ice bath. Squeeze out as much water as possible before proceeding with the recipe.
A typical serving of Utica Greens contains approximately 350-400 calories, though this can vary based on the exact amounts of oil, prosciutto, and cheese used.
They can be part of a balanced diet. Escarole is a nutrient-dense leafy green, high in fiber and vitamins. However, the dish also contains sodium and saturated fat from the prosciutto and cheese, so it's best enjoyed in moderation.
Yes, you can cook the greens (completing up to step 3) a day in advance and store them in an airtight container in the refrigerator. When ready to serve, gently reheat the greens on the stovetop, transfer to a baking dish, add the fresh topping, and broil as directed.