Side Dish: United States – New York (Utica) – Utica Greens

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 lb (900 g) escarole (about 2 large heads), washed, drained, and roughly chopped
- 4 oz (115 g) prosciutto, thinly sliced and chopped
- 3–4 hot cherry peppers or 1/3 cup (80 ml) jarred hot cherry pepper rings, chopped (include seeds to taste)
- 4 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/4 cup (60 ml) dry white wine (or use 1/4 cup / 60 ml low-sodium chicken stock)
- 3/4 cup (75 g) fresh breadcrumbs (preferably from Italian-style bread)
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (50 g) finely grated Pecorino Romano (plus extra for serving)
- 1/4 tsp crushed red pepper flakes (optional, if you want extra heat)
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped flat-leaf parsley for garnish (optional)
- Lemon wedges for serving (optional)

Instructions

Short Description:
A spicy, savory side of sautéed escarole cooked with hot cherry peppers, garlic, and chopped prosciutto, finished with crisp toasted breadcrumbs and grated Pecorino Romano. Bright, slightly bitter greens balance the heat and salty toppings for a classic Utica flavor.

Regional Notes:
This is the Utica, New York, version: escarole is combined with hot cherry peppers (fresh or jarred rings), chopped prosciutto (rather than bacon or pancetta), and a liberal sprinkle of toasted breadcrumbs and Pecorino Romano. The result is a spicy, garlicky South-Slav/Italian-American influenced side distinct to the Utica area.

1. Pat the chopped escarole dry in a clean kitchen towel or spin in a salad spinner to remove excess water; set aside.
2. In a large skillet over medium heat, add 2 tbsp (30 ml) olive oil. Add the chopped prosciutto and cook, stirring, until it begins to crisp and render fat, about 3–4 minutes.
3. Add the minced garlic and chopped hot cherry peppers to the skillet and sauté 1–2 minutes until fragrant, taking care not to let the garlic burn. If using, add crushed red pepper flakes now.
4. Increase heat to medium-high, add the escarole in batches, tossing to wilt each addition. Once all the escarole is in the pan, pour in the white wine (or chicken stock) and continue to cook, stirring, until the greens are tender and most liquid has evaporated, about 6–8 minutes total. Season with salt and black pepper to taste.
5. While the greens cook, make the breadcrumb topping: heat the remaining 1 tbsp (15 ml) olive oil and the butter in a small skillet over medium heat. Add the fresh breadcrumbs and toast, stirring frequently, until golden and crisp, about 4–5 minutes. Remove from heat and stir in 1/4 cup (25 g) of the grated Pecorino Romano.
6. Transfer the cooked escarole and prosciutto to a serving bowl or leave in the skillet. Sprinkle the toasted breadcrumbs and cheese mixture evenly over the top, then grate the remaining Pecorino Romano over everything.
7. Toss lightly to combine some crumbs with the greens or leave most on top as a crunchy crust—either is traditional. Adjust seasoning, adding more black pepper or Pecorino if desired.
8. Garnish with chopped parsley and serve immediately with lemon wedges on the side for a bright squeeze if desired.