Utica Greens
By America's Test KitchenPublished on September 26, 2011
Time
50 minutes
Yield
Serves 6
Ingredients
Before You Begin
You'll need two large heads of escarole. You can use either hot or sweet capicola. Whichever you choose, buy a 1/2-inch-thick slice (or use prosciutto) at the deli counter; avoid the prepackaged thin slices, since you'll want hearty cubes of meat for this dish. Do not use canned bread crumbs here.
Instructions
- BROWN CAPICOLA Pulse bread and 1 tablespoon oil in food processor until coarsely ground. Toast bread crumbs in Dutch oven over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer crumbs to medium bowl; reserve. Wipe out pot with paper towels. Add remaining oil and capicola to now-empty pot and cook, stirring occasionally, until capicola begins to brown, 3 to 5 minutes. Stir in onion and cook until onion is softened and capicola is browned and crisp, about 5 minutes. Add cherry peppers and garlic and cook until fragrant, about 30 seconds.
- COOK GREENS Stir in half of escarole, broth, salt, and pepper. Cover and cook until greens are beginning to wilt, about 1 minute. Add remaining escarole, cover, and cook over medium-low heat, stirring occasionally, until stems are tender, about 10 minutes. Off heat, stir in Pecorino Romano and 1/3 cup reserved bread crumbs. Transfer to serving dish and top with remaining bread crumbs. Serve.
Time
50 minutesYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Both hot and sweet varieties of capicola (also called coppa) worked in our Utica Greens recipe. Browning the cured meat helped build a savory base for our greens. As the greens cooked, fresh bread crumbs absorbed excess moisture. To give our Utica Greens extra crunch, we added toasted bread crumbs to the finished dish.
Before You Begin
You'll need two large heads of escarole. You can use either hot or sweet capicola. Whichever you choose, buy a 1/2-inch-thick slice (or use prosciutto) at the deli counter; avoid the prepackaged thin slices, since you'll want hearty cubes of meat for this dish. Do not use canned bread crumbs here.
Instructions
- BROWN CAPICOLA Pulse bread and 1 tablespoon oil in food processor until coarsely ground. Toast bread crumbs in Dutch oven over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer crumbs to medium bowl; reserve. Wipe out pot with paper towels. Add remaining oil and capicola to now-empty pot and cook, stirring occasionally, until capicola begins to brown, 3 to 5 minutes. Stir in onion and cook until onion is softened and capicola is browned and crisp, about 5 minutes. Add cherry peppers and garlic and cook until fragrant, about 30 seconds.
- COOK GREENS Stir in half of escarole, broth, salt, and pepper. Cover and cook until greens are beginning to wilt, about 1 minute. Add remaining escarole, cover, and cook over medium-low heat, stirring occasionally, until stems are tender, about 10 minutes. Off heat, stir in Pecorino Romano and 1/3 cup reserved bread crumbs. Transfer to serving dish and top with remaining bread crumbs. Serve.
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