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Utica Greens and Beans

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Utica Greens and Beans



Ingredients :

  • 2 heads escarole
  • bottoms trimmed and leaves coarsely sliced
  • 4 ounces pancetta bacon
  • diced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped jalapeno pepper
  • or to taste
  • 3 cloves garlic
  • minced
  • 1 cup chicken broth
  • salt and ground black pepper to taste
  • 1 (12 ounce) can cooked cranberry beans
  • ½ cup fine bread crumbs
  • 1 pinch red pepper flakes
  • or to taste
  • 2 tablespoons fine bread crumbs
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil
  • or as needed
  • Methods :

  • Wash escarole leaves in a large bowl in several changes of cold water until no grit remains.
  • Bring a large pot of salted water to a boil; cook escarole in the boiling water until bright green and slightly wilted, about 2 minutes. Transfer escarole to a large bowl using a slotted spoon. Rinse greens in cold water to stop the cooking process. Drain thoroughly.
  • Place pancetta and olive oil into a large oven-safe skillet over medium heat; cook until browned and crisp in spots, about 5 minutes. Stir jalapeno peppers into pancetta; cook and stir until peppers start to soften, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
  • Pour chicken broth over pancetta mixture, bring to a simmer, and season with salt and black pepper to taste. Gently stir beans into skillet. Mix escarole into mixture, turn off heat, and top with 1/2 cup bread crumbs. Stir until crumbs are still visible but most are incorporated. Season with red pepper flakes. Top with 2 tablespoons bread crumbs followed by Parmigiano-Reggiano cheese; drizzle top with 1 tablespoon olive oil.
  • Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  • Place skillet under broiler and cook until top is golden brown, 2 to 4 minutes. Serve immediately.
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