Utica Greens
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Central New York specialty: escarole with onion, prosciutto, hot cherry peppers, and Parmesan with a crispy breadcrumb topping. Savory and warming, it's traditionally served as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup plain breadcrumbs ((not Panko style))
- ½ cup freshly grated Pecorino-Romano or Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 4 Tablespoons olive oil (divided)
- 1 head escarole (or swiss chard)
- ½ medium yellow onion (chopped)
- 2 ounces prosciutto or pancetta (diced (about 4 slices))
- ¼ cup hot pickled cherry peppers (tops and seeds removed, then chopped (about 4 to 6 peppers))
- 3 cloves garlic (minced)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1544mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 456mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.