If you are thinking that I spend a lot of time and energy planning what to post here, with folders of yes, maybe, and perhaps worth trying recipes, thank you. Really, it is just a fly by the seat of my pants kind of endeavor.
Today in fact, I am sharing this fabulous recipe for Utica Greens because I was having lunch with my Canadian friend Nicole and she wanted the recipe, now, today, so she can make it for dinner tonight.
Also, I really liked the photo.
- 2 Tbs olive oil
- 1 large sweet onion, thinly sliced
- 1 large head of escarole, washed and chopped into 1 inch strips
- 1/4 cup sliced hot pepper rings, the kind packed in vinegar from a jar
- 1 can cannellini beans, or other small white beans, drained and rinsed
- 5 cloves garlic, chopped
- 1/4 breadcrumbs, I used gf panko
- 1/4 cup grated parmesan cheese
- 4 Tbsp olive oil
- handful of shredded parmesan cheese
- In a large oven proof pan, I used cast iron, add 2 Tbsp of olive oil and sliced onion seasoned with some salt and pepper.
- Cook over low heat, stirring occasionally until soft and translucent about 10 mins, then raise heat to med high and cook until carmel colored.
- In the meantime wash the escarole well and slice into 1/2 strips.
- Bring to a boil a large stock pot with water, season with salt and add escarole, cook 2 mins, until just wilted, drain well.
- Add garlic to the onion, stir and cook 30 seconds or so, over medium heat.
- Now add the beans, hot peppers, and escarole, stirring to incorporate and separate since the escarole likes to stick to itself, until all heated through.
- Mix breadcrumbs and grated parmesan cheese in a small bowl, drizzle with the 4 Tbsp of olive oil, stir well until blended.
- Scatter all over the greens then top with the shredded parmesan.
- Place under broiler and broil until nicely browned.
- Remove from oven and serve.