Saveur.com: Daily Fare: Utica Greens

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Utica Greens Sep 17th 2013, 13:00 Enlarge Credit: Todd Coleman SERVES 6–8 INGREDIENTS ½ cup plus 1 tbsp. olive oil 2 large russet potatoes, peeled and cut into 1″ chunks 4 slices prosciutto ¼ cup toasted bread crumbs ¼ cup finely grated parmesan 2 cloves garlic, thinly sliced 2 medium heads, escarole, cored, and roughly choped 5 pickled hot cherry peppers, drained and thinly sliced Kosher salt and freshly ground black pepper, to taste INSTRUCTIONS 1. Heat oven to 400°. Toss 1 tbsp. oil and potatoes on a foil-lined baking sheet; bake until golden brown, about 35 minutes. Set aside. 2. Meanwhile, heat ¼ cup oil in a 12″ high-sided skillet over medium-high heat. Add prosciutto; cook until crisp, about 3 minutes. Transfer to paper towels to cool, roughly chop, and set aside. Pour oil from skillet into a bowl; stir in bread crumbs and parmesan; set aside. Return skillet to heat with remaining oil. Add garlic; cook until lightly browned, about 3 minutes. Add escarole; cook until wilted, about 8 minutes. Stir in potatoes and peppers; season with salt and pepper. Spread breadcrumb mixture evenly over top; transfer skillet to oven and bake until golden brown on top, about 12 minutes. Sprinkle with prosciutto before serving.

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