Utica Greens
Photo by Noah Tanen
- Serves
- 4
- Prep Time
- 25 Minutes
- Cook Time
- 20 Minutes
This recipe is part of my neverending crusade to bring widespread awareness to the cuisines of New York State. Buffalo wings, beef on weck, garbage plates, I’ll try to get to all of them one day. For now, you should know that Utica is a small city in Central New York at the base of the Adirondack Mountains, and you see this dish on menus all over the area. Since adding it to my repertoire, it has become a regular weeknight meal, for the simple fact that it is super customizable and far more delicious than the minimal effort it takes to make. For a heartier meal, feel free to add some cooked or canned white beans beans or, more traditionally, cubed potatoes.
Ingredients
Ingredients
- 2 heads escarole, roughly chopped
- 2 tablespoon olive oil
- 4 slices prosciutto, diced
- 1 medium onion, diced
- salt to taste
- 6 cloves garlic, sliced
- 1/4 cup sweet cherry peppers, sliced
- 2 teaspoon hot cherry pepper hoagie spread
- 2 tablespoon reserved cherry pepper pickling liquid
- 1 cup chicken stock, veggie stock, or water
- 1/4 cup pecorino cheese, finely grated
Oreganata
- 1/2 cup breadcrumbs
- 1/2 cup pecorino cheese, finely grated
- 1/2 teaspoon oregano
Featured Video
Utica Greens
Directions
Instructions
- Step 1
Bring a large pot of salted water to a boil. Drop in your chopped escarole and let cook for two minutes. Remove to a colander and run under cool water in the sink. Set aside.
- Step 2
Place a 9 inch oven-proof skillet over medium-low heat. Add olive oil followed by your prosciutto. Cook, stirring often, until the prosciutto crisps and renders a little fat.
- Step 3
Add the onions and a pinch of salt. Cook until softened, stirring occasionally. Add the cherry peppers, hoagie spread, and garlic. Cook just until the garlic is fragrant. Add in the reserved cherry pepper pickling liquid from the jar, followed by stock or water and the reserved greens.
- Step 4
To make the oreganata, mix the breadcrumbs, pecorino, and oregano in a small bowl. Add half to the pan and mix to incorporate. Taste for seasoning and make sure the greens mixture is spread evenly. Top with the rest of your breadcrumb mixture, followed by the rest of your pecorino cheese.
- Step 5
Put under a hot broiler for 3-5 minutes, checking often, until browned and crisp on top. Serve immediately with more pickled cherry peppers on the side. Take a bite of the cherry pepper and drizzle your plate with the juices it provides.