The Upstate NY Dish That’ll Change How You Eat Greens | Recipe Drop | Food52

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut the base of the escarole intact and chop it into larger pieces, not too fine.

Blanch the escarole in salted water for about 2 minutes to reduce bitterness.

Run the escarole under cool water to stop the cooking process and drain it.

In a large skillet over medium-low heat, add a couple slices of diced prosciutto to brown and release fat.

Add a couple tablespoons of olive oil to the skillet with the prosciutto.

Once the prosciutto is golden brown, add chopped onion and sauté until translucent.

Add minced garlic to the skillet and cook until fragrant.

Introduce cherry peppers and a tablespoon of cherry pepper hoagie spread to the pan.

If using, add white beans to the mixture.

Add the blanched escarole back into the skillet and mix well, ensuring it fits in the pan.

Pour in a touch of chicken stock to help with moisture.

Prepare a breadcrumb topping by mixing Italian breadcrumbs with a pinch of oregano and grated pecorino cheese.

Sprinkle the breadcrumb mixture over the escarole in the skillet.

Broil the dish until the breadcrumbs are crispy and golden brown.

Cooking Techniques

Equipment Needed

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Dietary

Allergens