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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish is a staple of upstate NY. Any restaurant here makes them and brags that theirs is the best. I'm doing my best to copy what I think is my favorite version. Ingredients:
2-3 large heads of escarole (1 1/2-2 lbs.) |
prosciutto or bacon. prosciutto is prefered, chopped |
2-3 cloves garlic, chopped |
olive oil |
4-5 hot cherry peppers, seeded and chopped |
1/2 cup breadcrumbs |
1/4 cup grated parmesan cheese |
1 cup chicken broth |
salt and pepper |
garlic powder |
onion powder |
*i sometimes use cubed cooked potatoes |
Directions:
1. Rinse Escarole really really well and break into large pieces.
2. Boil for about 10 minutes until very very tender. Drain, cool and chop.
3. Heat olive oil in a pan.
4. Add chopped garlic and prosciutto or bacon. Cook 5 minutes.
5. Add 1/2 cup chicken broth and cherry peppers. Saute for 10 minutes.
6. Preheat oven at 350
7. Combine all ingedients in casserole dish and mix in breadcrumbs and parmesan chesse. Salt, pepper, garlic and onion powder to taste.
8. Bake at 350 for 15 minutes.
9. Serve hot and enjoy.
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