These are hands down one of my favorite recipes! I hope you love the recipe too! - Molly Morgan

Utica Greens

Serves 4 to 6

Ingredients - Topping:
1/2 cup extra- virgin olive oil
1 cup breadcrumbs (or gluten-free alternative)
1/2 cup Parmigiana-Reggiano, grated

Ingredients - For the Greens:
1 head escarole or baby kale (about 1 1/4 pound)*
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin*
4 to 6 hot cherry peppers, tops and seeds removed, sliced thin
2 cloves garlic, minced
Sea salt and pepper, to taste
1/2 cup Parmigiana-Reggiano, grated

*Notes: Traditionally escarole is used in this dish, although, I really like kale! Instead of prosciutto use 2 oz of vegetarian sausage crumbles or skip all together.

Directions:

The greens: Trim the escarole and rinse the leaves. Bring a large pot of water to boil. Once the water is boiling, add the greens and blanch for about 2 minutes. Drain and then cover with ice to stop the greens from cooking. Set greens aside. Notes on types of greens: If using collard greens, simmer in vegetable broth on low for 45 minutes to soften. For kale, blanch for 2-3 minutes until the kale is bright green and tender.
Prepare the topping: mix the oil, whole wheat breadcrumbs, and cheese. Stir to mix. Set aside.
Preheat the broiler.
Coat a skillet with olive oil and over medium heat, sauté the cherry peppers, prosciutto, and garlic for about 5 minutes. Then add the greens to the pan and season with salt and pepper.
To the skillet add half of the prepared topping and 1/2 cup of the Parmigiana-Reggiano cheese. Stir continuously to keep from burning.
Transfer the mixture to a baking sheet. Top with the remaining topping. Broil for 2 - 3 minutes, or until the topping is lightly browned.
Serve immediately.

Check out our Facebook page for video tutorial of us making this recipe!

This recipe was adapted from: https://cooking.nytimes.com/recipes/1018594-utica-greens

During this crazy time, we have been taking time and trying new recipes in our Quarantine Kitchen. Each week, one of our sons and me are filming a couple of different recipes! Here’s one of the latest, Utica Greens prepared by: Larry & Molly Morgan. Hope You enjoy!! :)

Utica Greens

Serves 4

Ingredients - Topping:
1/2 cup extra- virgin olive oil
1 cup bread crumbs
1/2 cup Parmaigiana-Reggiano, grated

Ingredients - For the Greens:
1 head escarole (about 1 1/4 pound)*
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin*
4 to 6 hot cherry peepers, tops and seeds removed, sliced thin
2 cloves garlic, minced
Sea salt and pepper, to taste
1/2 cup Parmigiana-Reggiano, grated

*Notes: You can swap out escarole for other greens like kale or collard greens! And instead of prosciutto use 2 oz of vegetarian sausage crumbles or skip all together.

Directions:

The greens: Trim the escarole and rinse the leafs. Bring a large pot of water to boil. Once the water is boiling, add the greens and blanch for about 2 minutes. Drain and then cover with ice to stop the greens from cooking. Set greens aside. Notes on types of greens: If using collard greens, simmer in vegetable broth on low for 45 minutes to soften. For kale, blanch for 2-3 minutes until the kale is bright green and tender.
Prepare the topping: mix the oil, whole wheat bread crumbs, and cheese. Stir to mix. Set aside.
Preheat the broiler.
Coat a skillet with olive oil and over medium heat, saute the cherry peppers, prosciutto, and garlic for about 5 minutes. Then add the greens to the pan and season with salt and pepper.
To the skillet add half of the prepared topping and 1/2 cup of the Parmigiana-Reggiano cheese. Stir continuously to keep from burning.
Transfer the mixture to a baking sheet. Top with the remaining topping. Broil for 2 - 3 minutes, or until the topping is lightly browned.
Serve immediately.

Check out our Facebook page for video tutorial of us making this recipe!

This recipe was adapted from: https://cooking.nytimes.com/recipes/1018594-utica-greens