East Utica Greens Recipe

Time30m

Serves4

Escarole sauteed with Garlic, Prosciutto, Bread Crumbs, Romano & Hot Peppers.

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Ingredients

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1
Prepare the Escarole
Rinse the escarole thoroughly under cold water, then chop it into bite-sized pieces. Set aside.
2
Cook the Prosciutto
In a large skillet, heat the olive oil over medium heat. Add the prosciutto and cook until it becomes crispy, about 3-4 minutes.
3
Add Garlic and Hot Peppers
Add the minced garlic and hot peppers to the skillet. Sauté for another 1-2 minutes until the garlic is fragrant.
4
Sauté the Escarole
Add the chopped escarole to the skillet. Stir well to combine with the other ingredients. Cook until the escarole is wilted and tender, about 5-7 minutes. Season with salt and black pepper to taste.
5
Add Bread Crumbs and Cheese
Sprinkle the bread crumbs and Romano cheese over the escarole mixture. Toss to combine and cook for an additional 2-3 minutes until the bread crumbs are golden and crispy.
6
Serve
Transfer the East Utica Greens to a serving platter and enjoy warm.