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.