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-leafed 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 garlic, minced
  • 4 oz prosciutto, chopped
  • 4 oz mushrooms, sliced
  • 5 - 6 cherry peppers, seeded and chopped
  • ½ tsp ground black pepper
  • 2 Cup chicken broth
  • ½ Cup Romano cheese, grated
  • 1/3 Cup plain bread crumbs
  • 4 Slices provolone


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