Utica Greens

Name: Utica Greens
Yield: Serves 6
Cuisine: US & Canada, American, New England
Ingredients: 1 slice, hearty white sandwich bread; 3 tablespoons, extra virgin olive oil; 4 ounces, thick-cut capicola, cut into 1/2-inch pieces (see note); 1 , onion, chopped; 1/4 cup, jarred sliced hot cherry peppers, chopped fine; 4 , garlic cloves, minced; 2 1/2 pounds, escarole, chopped (see note); 1/2 cup, low-sodium chicken broth; 3/4 teaspoon, salt; 1/2 teaspoon, pepper; 1/2 cup, grated Pecorino Romano cheese

3 comments

Appears in Cook's Country December/January 2011

The cooks who invented riggies also love hearty vegetable dishes.

SERVES6

TIME50 minutes

WHY THIS RECIPE WORKS

Both hot and sweet varieties of capicola (also called coppa) worked in our Utica Greens recipe. Browning the cured meat helped build a savory base for our greens. As the greens cooked, fresh bread crumbs absorbed excess moisture. To give ou...

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