Utica Greens (Upstate New York Escarole with Prosciutto and Cherry Peppers)

Why you’ll love it

• Bold and savory: garlic, prosciutto, Pecorino and hot cherry peppers in every forkful.
• Crispy and tender: a crunchy cheesy breadcrumb top over silky greens.
• A regional classic: a true Italian-American dish from upstate New York, ready in 40 minutes.

Quick facts

Ingredients

For the greens

• 2 large heads escarole (about 2 lb / 900 g total)
• 1 tbsp kosher salt, for the blanching water
• 3 tbsp (45 ml) extra-virgin olive oil
• 4 oz (115 g) prosciutto or capicola, chopped
• 5 garlic cloves, thinly sliced
• 1/3 cup (50 g) chopped jarred hot cherry peppers, plus 2 tbsp of their brine
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 cup (120 ml) low-sodium chicken broth
• Salt and black pepper, to taste

For the cheesy breadcrumb topping

• 3/4 cup (85 g) Italian-seasoned dry breadcrumbs
• 1/2 cup (45 g) finely grated Pecorino Romano
• 1/4 cup (25 g) finely grated Parmesan
• 2 tbsp (30 ml) extra-virgin olive oil

Step-by-step method

1. Clean the escarole. Trim the root ends and discard any bruised outer leaves. Cut the escarole crosswise into 2-inch (5 cm) pieces, then wash it very well in a large bowl or sink of cold water, lifting the leaves out so the grit stays at the bottom. Repeat if needed and drain.

2. Blanch the greens. Bring a large pot of water to a boil and add the 1 tbsp kosher salt. Add the escarole and cook 2 minutes, just until wilted and tender. Drain in a colander, rinse briefly with cold water and gently squeeze out most of the water with your hands.

3. Make the topping. In a small bowl, mix the breadcrumbs, Pecorino, Parmesan and 2 tbsp olive oil with a fork until it looks like damp sand.

4. Crisp the prosciutto. Heat the broiler with a rack about 6 inches (15 cm) from the heat. In a 12-inch (30 cm) oven-safe skillet, heat 3 tbsp olive oil over medium heat. Add the prosciutto and cook, stirring, 3 to 4 minutes, until lightly crisp.

5. Add the aromatics. Add the garlic and cook 1 minute, until fragrant and barely golden. Stir in the cherry peppers and red pepper flakes and cook 1 minute more.

6. Cook the greens. Add the escarole, chicken broth and cherry pepper brine. Toss well and cook 4 to 5 minutes, stirring often, until the greens are very tender and most of the liquid has evaporated. Taste and season with salt and black pepper; go easy on the salt because the prosciutto and cheese are salty.

7. Add the cheese crumbs. Remove the skillet from the heat. Stir half of the breadcrumb mixture into the greens, spread them in an even layer and sprinkle the remaining crumbs on top.

8. Broil until golden. Broil 2 to 3 minutes, watching closely, until the top is golden brown and crisp. (Or bake at 425°F / 220°C for 8 to 10 minutes.) Serve hot, straight from the skillet.

How to know it is done

Utica greens are ready when the escarole is completely tender and silky, with no tough white ribs, and there is no watery liquid pooling in the bottom of the skillet. The breadcrumb topping should be an even golden brown and crunchy when you tap it with a spoon, and the cheese should smell toasty. If the top is browning but the greens look wet, cook them a little longer on the stovetop before adding the topping next time.

Tips for the best result

• Wash escarole carefully; dirt hides at the base of the leaves.
• Squeeze the blanched greens well, or the dish will be watery and the crumbs will turn soggy.
• Use the brine from the cherry pepper jar; its tang is part of the classic flavor.
• Stay at the oven while broiling: breadcrumbs go from golden to burnt in seconds.
• Escarole should look fresh and crisp with pale yellow hearts; avoid heads with brown or slimy edges.

Variations and substitutions

• Other greens: use 2 bunches of Swiss chard, curly endive or a mix of escarole and spinach (spinach does not need blanching).
• Milder: use sweet cherry peppers or roasted red peppers and skip the red pepper flakes.
• Vegetarian: skip the prosciutto, use vegetable broth and add 1/2 cup chopped sun-dried tomatoes.
• With potatoes: stir in 2 cups diced cooked potatoes with the escarole for a heartier side, as some Utica restaurants do.
• Gluten-free: use gluten-free breadcrumbs or crushed gluten-free crackers.

Make ahead

You can wash, cut and blanch the escarole up to 2 days ahead; squeeze it well and refrigerate it in a covered container. The breadcrumb topping can be mixed and refrigerated up to 3 days ahead. For a holiday, cook the greens through step 6 earlier in the day, transfer them to a baking dish, cover and refrigerate. Before serving, add the topping and bake at 400°F (200°C) for 15 to 20 minutes, until hot and golden.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat for 4 to 5 minutes, or in a 375°F (190°C) oven for 10 to 12 minutes, until hot (165°F / 74°C); the oven keeps the topping crispier. Freezing is not recommended because the greens become mushy.