Italian Greens, aka "Utica Greens"

When you think of greens you think kale, collards and turnip greens but escarole is truly awesome! If you're not familiar with it, escarole is a type of broad-leaved endive. It's milder than Belgian or curly endive. The trick to cooking with escarole is to wash it thoroughly and treat it with love.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: 4-6 Servings
Difficulty: Medium


  • 2 Large Heads of Escarole
  • 1 Tbsp. Olive Oil
  • 1 Medium Onion, Diced
  • 2 Cloves of Garlic, Minced
  • 4 oz. Prosciutto, Chopped
  • 4 oz. Mushrooms, Sliced
  • 5 to 6 Cherry Peppers, Seeded and Chopped
  • 1/2 Tsp. Ground Black Pepper
  • 2 Cups Chicken Broth
  • ½ Cup Romano Cheese, Grated
  • 1/3 Cup Plain Bread Crumbs
  • 4 Slices of Provolone


  1. Cut the very bottom of each escarole head off and discard.  Cut the remaining escarole leaves into thirds or quarters depending on how big the head is.  Wash the escarole thoroughly.
  2. Place the escarole in a large Swiss Diamond Stock Pot of boiling water, blanch it and drain it in a colander.
  3. Using a Swiss Diamond Sauté Pan, sauté the onion and garlic in olive oil until transparent.
  4. Add the chopped prosciutto, sliced mushrooms, chopped cherry peppers and black pepper and cook on medium heat 5 minutes.
  5. Add the chicken broth and escarole and cook on medium heat until the escarole is tender and almost all the liquid is reduced approximately 20 to 25 minutes.
  6. Preheat your broiler.
  7. Stir in the grated cheese until it melts.
  8. Stir in the plain breadcrumbs.
  9. Top the greens with sliced provolone and transfer the sauté pan to the broiler.  Broil until the provolone is melted and golden. Use pot holders to remove the sauté pan from the oven and serve immediately.