As a little girl my grandparents daily would say "They were running down to Chanatry's Market" Growing up around the Utica region this market was a staple to many to finding great ingredients and a woman who posted the most amazing "Utica Greens" recipe in the local news paper. I think no matters who's friends house you went to every mom had this recipe cut out and in thier recipe box and was used often. Now all of us kids are grown and of course this recipe is in our recipe boxes. It's a part of our background and truly the original way I knew how to eat greens.
- large head escarole
- thin slices prosciutto, chopped
- cloves garlic, chopped
- 2 Tbsp
- olive oil
- italian long hot peppers, seeded & julienned
- 1/2 c
- bread crumbs, dry
- 1/4 c
- pecorino romano cheese, grated
- 1 c
- chicken broth
- salt & pepper to taste
1Clean and rinse escarole twice: chop in large pieces. Boil down for 5 to 6 minutes so it's tender and wilted.
2Place 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.
3Add 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 with a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot