TV Dinner: Utica Greens

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It's a favorite from central New York: Utica greens.

It's a tradition in that area and a popular appetizer in many restaurants.

Click on the picture for Chef Chris Manning's version.

See the recipe below.

Utica Greens

- 1-1/2 to 2 heads escarole
- 4 tablespoons olive oil
- 1/2 cup sliced onion
- 1/2 cup finely chopped pancetta (or half capicola ham and half cooked bacon)
- 2 cloves garlic, thinly sliced
- 2 tablespoons chopped hot peppers (cherry peppers, banana peppers, pepperoncini)
- 1/4 chicken broth
- 1/2 cup panko crumbs
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese

Boil six quarts of salted water in large pot. Add the escarole and blanch for two minutes. Plunge escarole into an ice bath (or skip the blanching and follow Chris's directions in the video).

Heat two tablespoons olive oil over medium heat in a large skillet. Add onion and let wilt. Add meat, garlic, peppers, escarole, chicken broth. Cook on medium high until greens wilt.

Place mixture in baking dish and cover with mixture of bread crumbs, Parmesan cheese and two tablespoons olive oil. Put in preheated 400-degree oven until browned, about 15 to 20 minutes.

Pairs well with Coyote Moon's Frontenac wine.

Monday, December 22, 2014
, Watertown, NY

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