Utica Greens Escarole
Utica Greens Escarole is a bold, flavorful dish that captures the heart of Italian-American comfort food, perfect as a side or a standalone star. Tender escarole is blanched and sautéed with crispy pancetta, fragrant garlic, and spicy hot cherry peppers, creating a dynamic medley of savory and spicy flavors. A finishing touch of toasted Italian breadcrumbs and melted Pecorino Romano cheese adds a satisfying crunch and a rich depth to the dish. Simmered in chicken broth, this hearty recipe is both creamy and vibrant, making it an irresistible crowd-pleaser. Ready in just 40 minutes, Utica Greens is ideal for weeknight dinners or special gatherings, delivering authentic Upstate New York flavor straight to your table.
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Recipe Information
Ingredients
- 2 heads Escarole
- 4 tablespoons Olive oil
- 4 large Garlic cloves
- 4 pieces Hot cherry peppers
- 4 ounces Pancetta
- 1 cup Italian breadcrumbs
- 3 ounces Grated Pecorino Romano cheese
- 1 cup Chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the escarole thoroughly under cold water to remove grit. Roughly chop the escarole leaves.
Bring a large pot of salted water to a boil. Add the chopped escarole and blanch for 2-3 minutes until wilted. Drain and set aside.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Add the remaining 2 tablespoons of olive oil to the pan. Add minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
Slice the hot cherry peppers into rings, discarding seeds if desired. Add them to the pan and sauté for an additional 1-2 minutes.
Stir in the blanched escarole, cooked pancetta, salt, and black pepper. Sauté for 2-3 minutes until heated through.
Pour in the chicken broth and toss to combine. Cook for 5 minutes, allowing the liquid to reduce slightly.
Sprinkle the breadcrumbs and grated Pecorino Romano cheese evenly over the escarole. Toss gently to coat evenly and allow the breadcrumbs to absorb the broth.
Transfer the Utica Greens to a serving dish. Garnish with extra Pecorino Romano if desired and serve warm.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 6385 mg | 278% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 12.9 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1187 mg | 91% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
