I’ve always loved greens. The term “greens” is frequently used to describe collard greens, kale, turnip greens, and mustard greens, but I grew up eating swiss chard, escarole, and brocoli rabe as greens. I’m not sure if that was an Italian thing or maybe a Philadelphia thing?
For those of you who are unfamiliar with escarole, it is frequently used in the ever-popular Italian wedding soup whose name refers to the way the ingredients mesh together like a happy love (never knew why it was called that before reading it here on the The Kitchn). The soup is a simple chicken broth-based soup with chopped escarole added as well as tiny meatballs and rice or pastina. Of course, there are a million variations but that’s the way my mom served it.
I knew that I’d love these greens because I love escarole in any form. These greens are a specialty in the town of Utica, NY, which is located in central NY. These people are serious about their Italian food, and they love to cook! My husband is from Utica, and so we visit a few times each year. I’ve been going up there for about 10 to 15 years now but had never tried these greens before. Clearly, I have to make up for lost time and eat these way more often.
If you’ve never tried escarole before, I encourage you to give these a try. Escarole is sometimes bitter but NOT when prepared this way. The greens are first cooked in water or chicken broth (my preference), a process which removes most of the bitterness. They are then sauteed with the remaining ingredients before browning under the broiler.
These cherry peppers add a nice heat to the dish:
I’m curious to hear about the availability of escarole in other parts of the county since I’ve always thought of it as a regional dish that is popular in the Italian culture, which is fairly concentrated in the Philly/NJ/NY area. If you have trouble finding escarole, kale can be substituted.
- 2 large heads escarole
- chicken broth or water, enough to cover the greens when cooking
- ¼ cup chicken broth for seasoning
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons olive oil
- 2 to 4 cherry hot peppers (to taste), chopped/not seeded*
- ⅓ pound of proscuitto (Italian ham)**, chopped
- ½ cup breadcrumbs plus 2 tablespoons for topping, toasted
- ½ cup grated parmesan cheese or pecorino romano (my preference) plus 2 tablespoons for topping
- salt and pepper, to taste
- Cut off and discard the hard bottom stem from each head of escarole
- Wash the escarole thoroughly, remove any damaged leaves, and rough chop
- Place escarole in 5 quart stock pot and fill with enough water or chicken broth to cover greens
- Bring to a boil and cook until tender, about 10 minutes (do not overcook)
- Drain escarole and set aside
- In a large saute pan, heat butter and olive oil over medium heat
- Add hot peppers until softened, about 3 or 4 minutes, then add garlic and cook until fragrant, about 1 to 2 minutes more.
- Add the cooked and drained greens to pan and stir to combine.
- Finish by adding ½ cup toasted breadcrumbs, proscuitto, ½ cup grated cheese, and ¼ cup chicken broth.
- Add salt and pepper to taste
- Remove and place in an over-safe casserole, topping with reserved breadcrumbs and cheese
- Place casserole under broiler for 4 to 6 minutes until brown checking frequently
*Can use red pepper flakes to taste in place of cherry hot peppers or jarred hot cherry peppers
**Parma or San Daniele; other brands are not recommended!