Utica Greens Escarole Food

UTICA GREENS

Steps:

• Rinse the escarole and chop into small pieces.
• Bring salted water to a boil and blanch the escarole for 2 minutes. Drain in a colander and run under cold water.
• Heat the olive oil in a frying pan. Add the proscuitto and onion and cook for about 5 minutes.
• Add the garlic and cook for another minute.
• Add the drained escarole, cherry peppers and water. Stir it all together and add a little salt and pepper if desired.
• Cook until the escarole is wilted, about 7-8 minutes.
• Sprinkle the top with bread crumbs and cheese, and stick under the broiler for 2 minutes to brown the top.

UTICA GREENS (ESCAROLE)

Steps:

• Clean and rinse escarole twice; chop in large pieces.
• Boil down for 5 or 6 minutes so it's tender and wilted.
• Place olive oil in a saute pan and heat.
• Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
• Add seeded peppers and cook another minute or so.
• Add the escarole and all the other ingredients in the pan.
• Gradually add the bread crumbs and grated cheese, tossing gently until blended.
• Taste for final salt and pepper seasoning.
• Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.

UTICA GREENS

Steps:

• Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
• Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
• When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
• Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
• Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
• Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

LEMON-GARLIC ESCAROLE

Steps:

• Heat butter in a large saute pan and add escarole, a handful at a time, while stirring constantly.
• Add the garlic and toss. Saute until bright green & just tender.
• Season with salt and pepper and sprinkle with the lemon juice and serve.