Utica Greens and Beans
Ingredients35 m servings 307 cals
- Wash escarole leaves in a large bowl in several changes of cold water until no grit remains.
- Bring a large pot of salted water to a boil; cook escarole in the boiling water until bright green and slightly wilted, about 2 minutes. Transfer escarole to a large bowl using a slotted spoon. Rinse greens in cold water to stop the cooking process. Drain thoroughly.
- Place pancetta and olive oil into a large oven-safe skillet over medium heat; cook until browned and crisp in spots, about 5 minutes. Stir jalapeno peppers into pancetta; cook and stir until peppers start to soften, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
- Pour chicken broth over pancetta mixture, bring to a simmer, and season with salt and black pepper to taste. Gently stir beans into skillet. Mix escarole into mixture, turn off heat, and top with 1/2 cup bread crumbs. Stir until crumbs are still visible but most are incorporated. Season with red pepper flakes. Top with 2 tablespoons bread crumbs followed by Parmigiano-Reggiano cheese; drizzle top with 1 tablespoon olive oil.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place skillet under broiler and cook until top is golden brown, 2 to 4 minutes. Serve immediately.
- Cook's Notes:
- You can drain some of the rendered pancetta fat if it looks like it's going to be too much. You want about 2 tablespoons total rendered fat pancetta in the casserole.
- You can substitute cannellini, butter, or white beans for the cranberry beans, and prosciutto for the pancetta.
Per Serving: 307 calories; 18.3 g fat; 25.2 g carbohydrates; 12.3 g protein; 19 mg cholesterol; 576 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe is delicious! I've made it as is a couple of times with huge compliments. Last night we made it with just harvested collard greens. Really you NEED to make this! Don't change a t...