Ingredientes para Utica Greens Escarole
- 1 large head of escarole (about 1 pound), cleaned and rinsed
- 1/4 cup chopped prosciutto
- Garlic Clove
- 1/4 cup extra virgin olive oil
- Hot Peppers
- Breadcrumbs
- Pecorino Romano Cheese
- Chicken Broth
- Salt and freshly ground black pepper to taste
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Cómo preparar Utica Greens Escarole
- Thoroughly clean and rinse the escarole under cold water twice, removing any grit.
- Chop the escarole into large, bite-sized pieces.
- In a large pot, bring about 2 quarts of salted water to a boil. Add the escarole and blanch for 5-6 minutes, until tender and wilted. Drain well.
- While the escarole blanches, heat the olive oil in a large sauté pan over medium heat.
- Add the minced garlic and prosciutto to the pan and cook for 2-3 minutes, until the prosciutto is crisp and the garlic is fragrant (be careful not to burn the garlic).
- Add the chopped sweet peppers and cook for another minute.
- Add the blanched escarole to the pan along with any other desired ingredients.
- Gradually add the breadcrumbs and grated cheese, gently tossing until the cheese is melted and the mixture is well combined.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the escarole mixture to a greased casserole dish.
- Sprinkle a little extra bread crumbs on top.
- Place the casserole dish under a preheated broiler for 3-4 minutes, or until the breadcrumbs are golden brown and crispy.
- Remove from the broiler and let it rest for a few minutes before serving hot.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
6g
Carbs
5g