Utica Greens

Name: Utica Greens
Ingredients: 1⁄2 cup plus 1 tbsp. olive oil; 2 large russet potatoes, peeled and cut into 1″ chunks; 4 slices prosciutto; 1⁄4 cup toasted bread crumbs; 1⁄4 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; freshly ground black pepper

www.saveur.com

With roasted potatoes, salty prosciutto, and spicy peppers, this specialty of sautéed escarole makes for a full-flavored side dish.

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