Utica Greens: An Italian-American Specialty
Think of this recipe as a basic framework to whip up your favorite combination of leafy greens, prosciutto, and peppers.
Servings: 6 as a side
Ingredients
For the Oreganata
- 1/2 cup finely grated Pecorino Romano cheese (about 2 ounces)
- 1/2 cup fine breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
For the Greens
- 2 pounds escarole or other leafy cooking greens such as kale or broccoli rabe (about 12 cups)
- 1 tablespoon extra virgin olive oil
- 4 ounces thinly sliced prosciutto, cut into large squares
- 1/2 cup finely chopped hot pickled cherry peppers (about 2 ounces)
- 4 garlic cloves, minced
- 1 cup chicken stock or vegetable broth
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving (optional but highly recommended!)
Instructions
- Make the oreganata. Stir together grated pecorino romano cheese, fine bread crumbs, dried oregano, kosher salt and freshly ground black pepper. Set aside.
- Blanch the greens. Bring a large stockpot of salted water to a rolling boil. If using escarole, roughly chop, discarding tough ends. If using other leafy greens such as kale or collards, remove center rib and roughly chop the leaves. Blanch prepared greens in boiling water until bright green and just tender, 2-3 minutes. Heat the broiler to high.
- Sauté the aromatics. Drain greens and allow to cool slightly in a colander. Meanwhile, in a 12-inch oven-proof skillet set over medium heat, warm 1 tablespoon olive oil. When the surface of the oil begins to shimmer, add chopped prosciutto. Saute, stirring frequently to break up any clumps, until prosciutto is fragrant and slightly translucent, 3-4 minutes. Add chopped pickled cherry peppers and minced garlic to the prosciutto. Saute until fragrant, about 2 minutes. Meanwhile, squeeze out any excess moisture from the greens in the colander.
- Simmer the greens. Add greens to the saute pan and stir to combine. Add chicken stock or vegetable broth and bring to a boil. When liquid is boiling, add approximately half of the oreganata mixture (about 1/2 cup) to the greens mixture and stir to combine. Allow the mixture to come back to a boil and then reduce heat and simmer until it thickens slightly, 1 to 2 minutes.
- Add oreganata topping. While the mixture is simmering, mix 2 tablespoons of olive oil into the remaining oreganata mixture, until it has the texture of wet sand.
- Broil your greens. Remove greens from heat and evenly sprinkle the oreganata mixture over the top. Place skillet under the broiler, checking often, until topping is browned and crispy, for 2 to 4 minutes. Serve immediately with a side of crusty bread for dunking.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.
- No escarole? No problem! Substitute two pounds of your favorite leafy green instead. I’m particularly fond of combining several greens here. My favorite combination is kale, swiss chard, and broccoli rabe. Any hearty cooking green will work well, but I recommend using at least one bitter green in your mix, as the bitterness plays so nicely against the prosciutto and breadcrumbs.
- Make It Vegetarian: Vegan bacon makes a good substitute for prosciutto here, or you could skip the meat entirely and add white beans or chickpeas instead. Swap the chicken stock for vegetable stock and you’ve got a hearty vegetarian appetizer at your fingertips!
- Make It Gluten-Free: Substitute the fine breadcrumbs for gluten-free breadcrumbs. Or make your own gluten-free breadcrumbs by pulsing crispy rice cereal in a food processor until it is the texture of fine breadcrumbs and proceed with the oreganata recipe.
- Storage & Reheating: Utica greens are best served the moment the pan comes out of the broiler. The oreganata gets soggy quickly! But these greens are super flavorful, so while they won’t achieve the same textural contrast, leftover greens can be folded into pasta or beans for a spicy, porky boost. Leftovers keep in the fridge for up to 4 days.
Nutrition
Calories: 251.8kcal | Carbohydrates: 15g | Protein: 9.1g | Fat: 17.8g | Saturated Fat: 5.2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 9.3g | Trans Fat: 0.02g | Cholesterol: 21.1mg | Sodium: 967.2mg | Potassium: 585.4mg | Fiber: 6g | Sugar: 1.1g | Vitamin A: 3324.8IU | Vitamin C: 10.5mg | Calcium: 196.3mg | Iron: 2.1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
