Addictive NY style greens
I grew up eating these greens as a side dish at family meals and in steak houses. My sister made them better. I added some wine to give them some punch. Serves 4 as a side, doubles easily. Add some roasted pine nuts for some extra texture if you like.
Chef Jody’s “Utica NY” style greens
● 4 cloves garlic, minced
● ½ cup chopped bacon
● 3 tablespoons bacon fat
● 1 head escarole
● ½ cup chopped white onion
● 1 hot pickled datil pepper or raw datil pepper, diced
● 1 sweet pepper, such as bell, chopped
● ½ cup dry white wine such as sauvignon blanc
● salt and pepper to taste
● 1/3 cup bread crumbs
● ½ cup parmesan cheese, grated
1. Rinse the escarole and rough chop.
2. Bring salted water to a boil and blanch the escarole for 3 minutes. Drain in a
colander and run under cold water.
3. Cook bacon in a frying pan. Add the onion and cook for about 5 minutes.
4. Add the garlic and cook for another minute.
5. Add bacon fat or olive oil.
6. Add the drained escarole, peppers and wine . Stir it all together and add a
little salt and pepper.
7. Cook until the escarole is wilted, about 10 min..
8. Sprinkle the top with bread crumbs and cheese, and stick under the broiler
for 2 minutes to brown the top.