Utica Greens with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, roasted and mashed 4 cloves of garlic, roasted and mashed
• 1 head of escarole, washed and chopped 1 head of escarole, washed and chopped
• 4 slices of prosciutto, chopped 4 slices of prosciutto, chopped
• 2 hot peppers, thinly sliced 2 hot peppers, thinly sliced
• 1 cup (100g) breadcrumbs, toasted 1 cup (100g) breadcrumbs, toasted
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 22g (4g sugars)
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes.
2. 2.
   Add the roasted garlic, escarole, prosciutto, and hot peppers to the skillet. Sauté until the escarole is wilted and the prosciutto is crispy, about 5 minutes.
3. 3.
   In a separate bowl, combine the toasted breadcrumbs, Parmesan cheese, and mozzarella cheese.
4. 4.
   Transfer the sautéed greens mixture to a baking dish. Sprinkle the breadcrumb and cheese mixture evenly over the top.
5. 5.
   Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the cheese is melted and golden brown.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Prosciutto — Make sure to chop the prosciutto into small pieces to ensure it cooks evenly and adds a crispy texture to the dish.

Tips & Tricks

• For a spicier version, use hotter peppers or add red pepper flakes to the dish.
• Experiment with different types of greens, such as kale or Swiss chard, for a unique twist.
• If you prefer a vegetarian version, omit the prosciutto and add some sun-dried tomatoes for an extra burst of flavor.
• Serve the Utica Greens with crusty bread to soak up the delicious juices.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Utica Greens as a main course accompanied by a side of crusty bread or as a side dish alongside grilled meats or roasted chicken.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley or a drizzle of olive oil for an elegant touch. Serve it in a rustic baking dish to showcase the beautiful colors and textures of the greens.