Utica Greens And Beans Recipe

Name: Utica Greens And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads escarole, bottoms trimmed and leaves coarsely sliced; 4 ounces pancetta bacon, diced; 2 tablespoons olive oil; 2 tablespoons chopped jalapeno pepper, or to taste; 3 cloves garlic, minced; 1 cup chicken broth; salt and ground black pepper to taste; 1 (12 ounce) can cooked cranberry beans; 1/2 cup fine bread crumbs; 1 pinch red pepper flakes, or to taste; 2 tablespoons fine bread crumbs; 1/2 cup finely grated Parmigiano-Reggiano cheese; 1 tablespoon olive oil, or as needed

Servings: persons

2 heads escarole, bottoms trimmed and leaves coarsely sliced
4 ounces pancetta bacon, diced
2 tablespoons olive oil
2 tablespoons chopped jalapeno pepper, or to taste
3 cloves garlic, minced
1 cup chicken broth
salt and ground black pepper to taste
1 (12 ounce) can cooked cranberry beans
1/2 cup fine bread crumbs
1 pinch red pepper flakes, or to taste
2 tablespoons fine bread crumbs
1/2 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil, or as needed

1
Wash escarole leaves in a large bowl in several changes of cold water until no grit remains.
2
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.
3
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.
4
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.
5
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6
Place skillet under broiler and cook until top is golden brown, 2 to 4 minutes. Serve immediately.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 heads escarole, bottoms trimmed and leaves coarsely sliced, 4 ounces pancetta bacon, diced, 2 tablespoons olive oil, 2 tablespoons chopped jalapeno pepper, or to taste, and more.

Yes, Utica Greens And Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Utica Greens And Beans

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