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