UTICA GREENS (SPICY BAKED ESCAROLE)
4 to 6 servings
A specialty of Upstate New York, this deeply satisfying dish can serve as a side, but it is hearty enough to carry a meal if accompanied by warm, crusty bread. If escarole is unavailable, any sturdy cooking green—curly endive, radicchio, kale, collards, chard—will be enlivened by this treatment.
Heat in a large broilerproof skillet over medium heat until hot:
- 2 tablespoons olive oil
Add and cook until softened, about 5 minutes:
- 1 small onion, diced
Add and cook until the meat is crispy, about 5 minutes:
- 2 ounces prosciutto, country ham, salami, or capicola, diced
- 4 garlic cloves, thinly sliced
Stir in:
- 1 large head escarole (about 1½ pounds), washed and cut into wide strips or torn into pieces
- ½ cup pickled cherry peppers or pepperoncini, seeded and coarsely chopped
- ½ teaspoon black pepper
Cover the skillet and steam the escarole, stirring once or twice, until wilted, about 5 minutes. Meanwhile, position a rack in the center of the oven, preheat the broiler, and mix together in a small bowl:
- ¾ cup dry bread crumbs
- ¾ cup grated Parmesan (3 ounces)
- (½ teaspoon dried oregano)
- (¼ teaspoon red pepper flakes)
Remove the skillet from the heat and mix two-thirds of the bread crumb mixture into the greens. Toss the remaining crumbs with:
- 1 tablespoon olive oil
and sprinkle evenly over the greens. Place the skillet under the broiler until the cheese and bread crumbs are golden brown, about 4 minutes. Serve immediately.