Utica Greens Escarole

Utica Greens Escarole is a bold, flavorful dish that captures the heart of Italian-American comfort food, perfect as a side or a standalone star. Tender escarole is blanched and sautéed with crispy pancetta, fragrant garlic, and spicy hot cherry peppers, creating a dynamic medley of savory and spicy flavors. A finishing touch of toasted Italian breadcrumbs and melted Pecorino Romano cheese adds a satisfying crunch and a rich depth to the dish. Simmered in chicken broth, this hearty recipe is both creamy and vibrant, making it an irresistible crowd-pleaser. Ready in just 40 minutes, Utica Greens is ideal for weeknight dinners or special gatherings, delivering authentic Upstate New York flavor straight to your table.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 heads Escarole
• 4 tablespoons Olive oil
• 4 large Garlic cloves
• 4 pieces Hot cherry peppers
• 4 ounces Pancetta
• 1 cup Italian breadcrumbs
• 3 ounces Grated Pecorino Romano cheese
• 1 cup Chicken broth
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse the escarole thoroughly under cold water to remove grit. Roughly chop the escarole leaves.

Step 2

Bring a large pot of salted water to a boil. Add the chopped escarole and blanch for 2-3 minutes until wilted. Drain and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.

Step 4

Add the remaining 2 tablespoons of olive oil to the pan. Add minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.

Step 5

Slice the hot cherry peppers into rings, discarding seeds if desired. Add them to the pan and sauté for an additional 1-2 minutes.

Step 6

Stir in the blanched escarole, cooked pancetta, salt, and black pepper. Sauté for 2-3 minutes until heated through.

Step 7

Pour in the chicken broth and toss to combine. Cook for 5 minutes, allowing the liquid to reduce slightly.

Step 8

Sprinkle the breadcrumbs and grated Pecorino Romano cheese evenly over the escarole. Toss gently to coat evenly and allow the breadcrumbs to absorb the broth.

Step 9

Transfer the Utica Greens to a serving dish. Garnish with extra Pecorino Romano if desired and serve warm.

Nutrition Facts

Serving size	1479.9 grams (1479.9g)

Amount per serving	% Daily Value*
Calories	2521

Total Fat 157.00g	201%
Saturated Fat 50.00g	250%
Polyunsaturated Fat 10.30g
Cholesterol 213mg	71%
Sodium 7124mg	310%
Total Carbohydrate 208.10g	76%
Dietary Fiber 28.60g	102%
Total Sugars 24.10g
Protein 89.70g	179%

Vitamin D 0IU	0%
Calcium 1464mg	113%
Iron 17mg	94%
Potassium 2940mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 13.8%

Carbs: 32.0%