Utica Greens Sauted 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.

SAUTéED ESCAROLE

Steps:

• Sauté the garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
• Wilt the escarole: When the escarole starts to wilt and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.

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.

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.

SAUTEED ESCAROLE

Steps:

• Discard or trim any tough outer leaves.
• Tear into bite sized pieces, wash and spin dry.
• Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
• Chop the anchovies into a paste.
• Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
• Add in beans, It's OK if they get mashed while stirring.
• Stir in the escarole until it wilts.
• Stir in all of the other ingredients and saute for about a minute.
• Serve hot topped with grated cheese.

UTICA GREENS (SAUTED ESCAROLE)

Steps:

• 1. Clean and rinse escarole twice; tear in large pieces. 2. Boil veggie broth in a pan to blanch escarole. When boiling, submerge escarole for 3-6 minutes until wilted. reserve broth. 3. Place olive oil in a saute pan and heat to medium. 4. Add garlic, onion and potato dices (prosciutto if desired) and saute for 2 or 3 minutes. Do not burn garlic- if it browns, remove it. Cook potatoes until tender and remove, reserve. 5. Add peppers, cook another minute or so. 6. Add the escarole and broth, but not all of it. start at 3/4 cup and play by ear. should not be soupy at the end. the intention is to build a sauce with the pan renderings and to finish cooking the escarole, coated in the sauce. As the liquid reduces and the greens look fully wilted, taste them and add more broth or season with salt, pepper, red pepper flakes, as needed. When satisfied with taste and pan is almost all reduced- 7. Gradually add the egg, scrambling (if desired), bread crumbs and grated cheese, tossing gently until blended. Bread crumbs will soak up remaining sauce. Add fried potatoes back in. 8. Taste for final seasoning. Optional- 9. Place in a casserole dish or crock; sprinkle some bread crumbs and mozzarella or provolone cheese on top and broil 3-4 minutes until browned. Serve hot.