UTICA GREENS (SAUTED ESCAROLE)
Steps:
- 1. Clean and rinse escarole twice; tear in large pieces. 2. Boil veggie broth in a pan to blanch escarole. When boiling, submerge escarole for 3-6 minutes until wilted. reserve broth. 3. Place olive oil in a saute pan and heat to medium. 4. Add garlic, onion and potato dices (prosciutto if desired) and saute for 2 or 3 minutes. Do not burn garlic- if it browns, remove it. Cook potatoes until tender and remove, reserve. 5. Add peppers, cook another minute or so. 6. Add the escarole and broth, but not all of it. start at 3/4 cup and play by ear. should not be soupy at the end. the intention is to build a sauce with the pan renderings and to finish cooking the escarole, coated in the sauce. As the liquid reduces and the greens look fully wilted, taste them and add more broth or season with salt, pepper, red pepper flakes, as needed. When satisfied with taste and pan is almost all reduced- 7. Gradually add the egg, scrambling (if desired), bread crumbs and grated cheese, tossing gently until blended. Bread crumbs will soak up remaining sauce. Add fried potatoes back in. 8. Taste for final seasoning. Optional- 9. Place in a casserole dish or crock; sprinkle some bread crumbs and mozzarella or provolone cheese on top and broil 3-4 minutes until browned. Serve hot.
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Sarim Ghumman
sarim.ghumman67@hotmail.frI'm new to cooking and I'm looking for a recipe that is easy to follow. Do you think this recipe is suitable for beginners?
Wisal shah
wisal_shah53@gmail.comI'm having a party next weekend and I'm looking for a dish that I can serve as an appetizer. Do you think this dish would be a good option?
Noble Okoli
n@hotmail.comI'm looking for a dish that I can make ahead of time. Can I make this dish the day before and reheat it the next day?
MijAn Mijan
m_m@yahoo.comI'm on a low-carb diet. Can I still enjoy this dish?
Jannat Jannat
j63@hotmail.comI'm vegan, but I still want to try this recipe. Do you have any suggestions for how I can make it vegan?
brian hyute
brianh2@yahoo.comThis recipe looks delicious, but I'm allergic to escarole. Do you think I could substitute another leafy green, like spinach or kale?
mrFlamist
mrflamist@gmail.comI followed the recipe exactly, but my escarole was tough and bitter. I don't think I'll be making this dish again.
ritah nakiyimba
r.n56@gmail.comI found this dish to be a bit too bland. I think it would be better with more garlic and red pepper flakes.
Parmod Sah
s-parmod66@yahoo.comThis recipe is a great way to use up leftover escarole.
HM MASH RAFY
hmm17@yahoo.comI'm not a big fan of escarole, but I really enjoyed this dish. The bitterness of the escarole was mellowed out by the other ingredients.
Chase Mitchell
m_chase3@hotmail.comThe flavors in this dish are amazing. The escarole is slightly bitter, but the lemon juice and red pepper flakes balance it out perfectly.
B Naraa
naraa.b28@aol.comI love how easy this recipe is to make. It's perfect for a busy weeknight meal.
Princess Velasquez
p_v48@hotmail.comThis dish was a big hit with my family. Even my picky kids loved it! It's a great way to get them to eat their greens.
DuckBoi32
duckboi32@gmail.comI've never had Utica Greens before, but I'm definitely going to try this recipe. It looks delicious!
Ubaid Jan
u37@aol.comUtica Greens is one of my favorite ways to enjoy escarole. It's so simple to make, yet so flavorful and satisfying. The addition of the lemon juice and red pepper flakes really brightens up the dish and gives it a nice kick. I also love that this dis