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from 1 vote
Utica Greens
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings:
6
Ingredients
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
chopped
1/2
cup
water
salt and pepper to taste
1/3
cup
bread crumbs
1/4
cup
Romano cheese
grated
Instructions
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.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
124
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
116
mg
|
Potassium:
272
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1645
IU
|
Vitamin C:
6.4
mg
|
Calcium:
100
mg
|
Iron:
1
mg
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