Italian Cuisine, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Utica Greens By NYT Cooking

Author: Jim Shahin



Time: 35 minutes
Yield: 4 servings

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1 head escarole, about 1 1/4 pound, bottom removed, leaves separated and washed thoroughly to remove grit
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin and cut into roughly 1-inch squares
4 to 6 hot cherry peppers (pickled will do if you can’t find fresh), tops and seeds removed, broken by hand or chopped into 4 or 5 chunks
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup Parmigiano-Reggiano, grated, plus 2 or more tablespoons for garnish
½ cup extra-virgin olive oil
1 cup bread crumbs
½ cup Parmigiano-Reggiano, grated