Utica Greens

Ingredients

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Prosciutto

4 ounces, diced

Cherry peppers

1 cup, sliced (seeds removed for less heat)

Escarole

1 large head, chopped

Chicken broth

1 cup

Italian bread crumbs

1 cup

Pecorino Romano cheese

1/2 cup, grated

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and diced prosciutto, cooking until the garlic is golden brown and the prosciutto is crispy, about 3-4 minutes.
2. Add the sliced cherry peppers and chopped escarole to the skillet. Stir well and cook until the escarole is wilted, approximately 5-7 minutes.
3. Pour in the chicken broth and bring the mixture to a simmer. Season with salt and black pepper to taste.
4. Sprinkle the Italian bread crumbs evenly over the top of the greens, followed by the grated Pecorino Romano cheese.
5. Cover the skillet and cook for an additional 10 minutes, or until the cheese is melted and the bread crumbs are golden brown and crispy.
6. Serve hot as a side dish or a light main course, garnished with extra cheese if desired.