Utica Greens Recipe
This recipe for Utica greens (a Central New York favorite) will spice up your side dish rotation. It features tender sautéed escarole, spicy peppers, salty prosciutto and plenty of golden brown...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Stockpot
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Pot
Ingredients
- Kosher salt
- 1 large head escarole, bottom removed and washed
- 1¼ cups breadcrumbs
- 1 cup grated pecorino Romano or Parmesan, divided, plus more to garnish
- Extra-virgin olive oil
- ½ large onion, chopped
- 3 hot cherry peppers, seeded and chopped (plus more as needed)
- 2 garlic cloves, minced
- 4 slices prosciutto, chopped
- freshly ground black pepper
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