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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Escarole
Wash the escarole thoroughly and chop it into bite-sized pieces.
- 2
Cook the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy.
- 3
Add Garlic and Spices
Add the minced garlic and red pepper flakes to the skillet, sauté for about 1 minute until fragrant.
- 4
Add Escarole
Stir in the chopped escarole and cook until wilted, about 3-5 minutes.
- 5
Add Broth and Seasonings
Pour in the chicken broth, and season with salt and black pepper to taste. Let it simmer for another 5 minutes.
- 6
Add Bread Crumbs and Cheese
Stir in the bread crumbs and half of the grated Parmesan cheese. Mix well and remove from heat.
- 7
Serve
Transfer the Utica Greens to a serving dish, sprinkle with the remaining Parmesan cheese, and serve hot.
