Greens Utica Style

From Wikipedia:  Utica greens is an upstate New York dish made of various pepper combinations, sauteed greens or escarole, cheese, variations of meat and prosciutto.

From the Beekman 1802 Heirloom Cookbook:  Utica Greens:  It's named for Utica, a city in Central New York State, which for some reason--perhaps having to do with it's large Italian population--is known for this wonderful side vegetable. Escarole can be served with a crisp topping of Parmesan cheese and bread crumbs. One taste and you'll understand why we love it.

If you're like me, you might say.....wow, the years are flying right by! It seems like just "yesterday" that I made these greens, and my notation in the cookbook said 2011. I'm saying that a lot lately :o) If you end up with some nice escarole (I used local organic), you will enjoy the greens this way.

2 heads escarole, cut into wide ribbons
1 TB EVOO
3 cloves garlic, thinly sliced
1 small piece fresh or fried hot red chile pepper
1/2 teaspoon salt
1/3 cup Parmesan cheese
1/4 cup Panko bread crumbs

Preheat the oven to 350.  In a large pot of boiling salted water, cook the escarole until tender, abut 5 minutes. Drain well.

In a large ovenproof skillet, heat the oil over medium-low heat. Add the garlic and chile pepper and cook until the garlic starts to get golden, about 5 minutes. Add the escarole, sprinkle with the salt, and cook, tossing, until hot, about 3 minutes.

Sprinkle the mixture with the Parmesan and panko. Place in oven and bake for 5 to 7 minutes, or until the cheese has melted and the crumbs are browned.

Thanks for stopping by!  I am joining Rattlebridge Farm for Foodie Friday.
Debbie