Utica Greens | Saveur
With roasted potatoes, salty prosciutto, and spicy peppers, this specialty of sautéed escarole makes for a full-flavored side dish.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup plus 1 tbsp. olive oil
- 2 large russet potatoes, peeled and cut into 1″ chunks
- 4 slices prosciutto
- <sup>1</sup>⁄<sub>4</sub> cup toasted bread crumbs
- <sup>1</sup>⁄<sub>4</sub> cup finely grated parmesan
- 2 cloves garlic, thinly sliced
- 2 medium heads escarole, cored, and roughly chopped
- 5 pickled hot cherry peppers, drained and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
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