Utica Greens And Beans

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.