– 1 head escarole – 3 Tablespoon olive oil – 1/2 cup prosciutto, diced – 1/2 cup onion, chopped – 3 cloves garlic, minced – 5 hot pickled cherry peppers – 1/2 cup water – salt and pepper to taste – 1/3 cup bread crumbs – 1/4 cup Romano cheese
Blanch the escarole in salted water for 2 minutes.
Saute onion and prosciutto in olive oil for 5 minutes.
Add the escarole and hot cherry peppers along with some water. Stir and cook for 8 minutes.
Top the Utica Greens with bread crumbs and cheese and broil to brown.
Utica Greens are spicy, crispy and a delicious way to serve greens!