Utica Greens (Spicy Baked Escarole)

Name: Utica Greens (Spicy Baked Escarole)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 ounces prosciutto, country ham, salami, or capicola, diced; 4 garlic cloves, thinly sliced; 1 large head escarole (about 1½ pounds), washed and cut into wide strips or torn into pieces; ½ cup pickled cherry peppers or pepperoncini, seeded and coarsely chopped; ½ teaspoon black pepper; ¾ cup dry bread crumbs; ¾ cup grated Parmesan (3 ounces); (½ teaspoon dried oregano); (¼ teaspoon red pepper flakes); 1 tablespoon olive oil

Cuisine:American

Course:Side Dish

15m prep 20m cook 35m ready

4 to 6 servings A specialty of Upstate New York, this deeply satisfying dish can serve as a side, but it is hearty enough to carry a meal if accompanied by warm, crusty bread. If escarole is unavailable, any sturdy cooking green—curly endive, radicchio, kale, collards, chard—will be enlivened by this treatment.

Collect

Gather these ingredients - no prep needed yet.

2 tablespoons olive oil
1 small onion, diced
2 ounces prosciutto, country ham, salami, or capicola, diced
4 garlic cloves, thinly sliced
1 large head escarole (about 1½ pounds), washed and cut into wide strips or torn into pieces
½ cup pickled cherry peppers or pepperoncini, seeded and coarsely chopped
½ teaspoon black pepper
¾ cup dry bread crumbs
¾ cup grated Parmesan (3 ounces)
(½ teaspoon dried oregano)
(¼ teaspoon red pepper flakes)
1 tablespoon olive oil

Let's Cook

Step 1.

Heat in a large broilerproof skillet over medium heat until hot: 2 tablespoons olive oil
Step 2.

Add and cook until softened, about 5 minutes: 1 small onion, diced
Step 3.

Add and cook until the meat is crispy, about 5 minutes: 2 ounces prosciutto, country ham, salami, or capicola, diced; 4 garlic cloves, thinly sliced
Step 4.

Stir in: 1 large head escarole (about 1½ pounds), washed and cut into wide strips or torn into pieces; ½ cup pickled cherry peppers or pepperoncini, seeded and coarsely chopped; ½ teaspoon black pepper
Step 5.

Cover the skillet and steam the escarole, stirring once or twice, until wilted, about 5 minutes. Meanwhile, position a rack in the center of the oven, preheat the broiler, and mix together in a small bowl: ¾ cup dry bread crumbs; ¾ cup grated Parmesan (3 ounces); (½ teaspoon dried oregano); (¼ teaspoon red pepper flakes)
Step 6.

Remove the skillet from the heat and mix two-thirds of the bread crumb mixture into the greens. Toss the remaining crumbs with: 1 tablespoon olive oil
Step 7.

and sprinkle evenly over the greens. Place the skillet under the broiler until the cheese and bread crumbs are golden brown, about 4 minutes. Serve immediately.