If you’re Italian and grew up in Central New York, you’re probably familiar with Utica Greens, a legendary local favorite. I’m all for cooked greens, but I prefer to keep them simple and healthy. My vegetarian version has so much flavor you won’t miss the meat.
Ingredients
- 2 pounds fresh escarole, washed, trimmed, and chopped
- ¼ cup olive oil
- ½ cup chopped sweet onion
- 2 cloves garlic, minced
- Red pepper flakes, if desired
Topping
- ½ cup unseasoned breadcrumbs
- 2 tbsp grated Romano cheese
- ¼ tsp salt
- 1 tbsp minced onion
- 1 tbsp minced fresh parsley
- 1 tbsp olive oil
How to Make It
- Add chopped escarole to a large pot and add 1 cup water. Bring to a boil over medium-high heat and cook until wilted, about 3-5 minutes. Remove from heat and drain.
- In a large ovenproof skillet, heat oil over medium flame. Add onion and garlic and gently sauté until translucent, about 5 minutes. Add escarole. Sauté until tender, about 5 minutes.
- Season with salt and pepper. Add red pepper flakes to taste, if desired.
- Turn on your oven’s broiler. Transfer escarole mixture to a 2-quart baking dish if skillet is not ovenproof.
- Combine topping ingredients and sprinkle over escarole mixture.
- Place dish in oven and broil until breadcrumbs are lightly browned, watching carefully so they don’t burn.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 208 kcal Calories from Fat: 135 kcal |
|
% Daily Value*
|
| Total Fat 15 g 43% |
Trans Fat 0.0 g |
Cholesterol 2 mg 1% |
Sodium 279 mg 5% |
carbohydrates 15 g 12% |
Dietary Fiber 6 g 16% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |